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CONTENTS. 



SOUPS • 

Plain Veal— Mock Turtle— Beef— Chicken or Turkey 
—Oyster— Pea— Portable — Maccaroni— Gravy— Ox- 
Tail — Venison— A Cheap— Mutton — Lamb— Es- 
pagnole — Vegetable — Tomato — Clam — Rice — 
Onion. . . , 5 " 10 

CHOWDERS :— 

Codfish— Clam n 

Codfish, Boiled— Cod, Scalloped— Tail of a Cod- 
Baked Cod— Codfish Pie— Salt Cod— Curried Cod- 
Crimped Cod— Stewed Cod— Fresh Herrings, Baked 
—Fresh Herrings, Boiled— Fresh Herrings, Broiled 
—Fresh Herrings, Fried— To Pot Herrings— Lob- 
ster Curried— Lobster Stewed— Lobster Butter— To 
Roast Lobsters— To Boil Mackerel— To Bake Mack- 
erel— To Broil Mackerel— To Fry Mackerel— Roast 
Oysters— An Oyster Pie, with Sweetbreads— Stewed 
Oysters— Scalloped Oysters — Oyster Fritters— To 
Bake Pike— To Boil Pike— To Broil Shad— To Fry 
Shad— To Bake a Shad, Rock-Fish, :r Bass— To 
Dress Crabs— Baked Crabs— Eels Bread-Crumbed- 
Fried Eels— Boiled Eels— Eels Stewed— Halibut 
Stewed— Halibut Colloped— To Boil Halibut— To 
Boil Salmon — Salmon Broiled — Dried Salmon 
Broiled— Salmon Roasted — Stewed Salmon— Sal- 
mon Potted— To Pickle Salmon— Quenelles— Trout 

—Trout Stewed— To Boil Perch— Crab Salad 11-25 

MEATS :— 

Boasting— To Roast Beef— To Cook the Inside of 
the Sirloin— Fillet of Beef, Roasted— Rump Steak, 
Stewed — Rump Steak, Broiled — Beef Steaks, 
Broiled — Beef Kidneys, Stewed — Beef Heart, 
Roasted— Brisket of Beef, Stewed— Rump of Beef 
—Beef and Sauer Kraut— A Beef Stew— Beef, 
Hashed— Bubble and Squeak — Beef Sausages- 
Tripe— Veal, the Fillet— Fillet of Veal, Boiled- 
Neck of Veal— Veal Cutlets— Gallantine Veal— 
Emincees — Breast of Veal, Boiled— Breast of Veal, 
Ragout— Shoulder of Veal— Shoulder of Veal, Boned 
and Stewed— Loin of Veal— Loin of Veal, Boiled- 
Calf s Feet— Calf's Heart— Calf's Kidney— Calf's 
Head for Grill— Calf's Head, Baked— Calf's Brains 
—Calf's Liver— Veal, Curried— Haunch of Mutton 
— Saddle of Mutton— Leg of Mutton, Roasted— Leg 
of Mutton, Boiled — Mutton Kidneys, Broiled — 



iv CONTENTS. 

PAGE 

Forequarter of Lamb — Mutton Steaks — Mutton 
Chops, Broiled— Fillet of Mutton— Haricot Mutton 
— Hash Mutton — Irish Stew — To Make a Scotch 
Haggis— Shoulder of Mutton— Loin of Mutton, 
Stewed— Breast of Mutton — To Stew a Brisket of 
Lamb— Sweetbreads — Sheep or Lamb's Trotters — 
To Roast a Leg of Lamb — To Boil a Leg of Lamb 
— To Roast a Sucking Pig— A Leg of Pork, Roasted 
—A Leg of Pork, Boiled— Spare Rib— Boiled Pork 
— Pig's Cheek— Pork Chops or Steaks— Pig's Head, 
Baked — Pig's Head, Boiled — To Bake a Ham — Ham 
Rashers or Slices— To Broil Bacon— Bacon and Cab- 
bage — Bacon and Eggs— Bacon, Toast— Turkey, 
R oas t_Turkey, Boiled— Turkey, Hashed— Turkey 
Legs, Broiled — To Roast a Goose— To Roast Ducks 
— To Boil Ducks — Stewed Duck — Wild Ducks, or 
Teal— Roast Fowl— Boiled Fowl — Broiled Fowl — 
Made Dishes of Poultry — An Indian Pilau— Chick- 
ens, Boiled— Chickens, Pulled — Pigeons, Roasted — 
Pigeons, Broiled — Pigeons, Stewed — To Pot Pigeons 
— Wood Pigeons— Venison, the Haunch — Hashed 
Venison— Partridges— Partri dges, Broiled— Stuffing 
for a Hare— Plovers— Woodcocks and Snipes— Rab- 
bits— Boiled Rabbits— Rabbit with Onions 25-51 

VEGETABLES, SALADS, ETC. :— 

Chartreuse of Vegetables — Asparagus — French 
Beans— French Beans, Salad — Stewed Beans — 
Beans, Boiled— Windsor Beans— Haricot Beans- 
Beet Roots — Cabbages — Cabbage, Red — Cauli- 
flower, to Boil— Green Peas— How to Cook Pota- 
toes — Xo Boil New Potatoes — Roasted Potatoes — 
Fried Potatoes— Spinach — Lettuce and Endives. . .51-56 
PASTRY, TARTS, ETC.:— 

Puff Paste— Beefsteak Pie — Cold Veal or Chicken 
Pie — Egg Mince Pie— Lemon Mince Pie— Mince Pie 
Without Meat— Mutton Pie— Pork Pie— Squab Pie 
— Yorkshire Pudding — Apple Dumplings — Apple 
Tart— Raspberry Tart— Strawberry Tart — Oyster 
Patties— Meat Patties— Rice Pancakes— Apple Frit- 
ters—Indian Corn Cakes— Sponge Cake— A Light 
Cake — Composition Cake Indian Griddle Cake — 
Common Plum Cake— Pound Cake — Tea Cakes — 
Breakfast Butter Cakes— Buckwheat Cakes— Plain 
Indian Cakes— Butter Cakes for Tea— Cream Cakes 
— Rolls — Cup Cake— Tea Cake— Indian Cake— Loaf 
C a k e — Common Ginger-Bread — Arrow-Root Cus- 
tards 56-64 



EVERYDAY COOK BOOK. 



SOUPS. 



Plain Veal Soup. — Take a leg of veal and boil 
it with a cup two-thirds full of rice, and a pound 
and a half of pork; season it with salt, pepper, and 
sweet herbs, if you like. A little celery boiled in 
it gives the soup a fine flavor. The veal should be 
taken up before the soup is seasoned. Just before 
the soup is taken up, put in a couple of slices of 
toast, cut into small pieces. 

Mock Turtle Sour— Boil a calfs head until 
perfectly tender ; then take it out, strain the 
liquor, and set it away until the next day; then 
skim off the fat, cut up the meat, together with 
the lights, and put it into the liquor; put it on the 
fire, and season it with salt, pepper, cloves, and 
mace; stew it gently for half an hour. Just before 
you take it up, add half a pint of white wine. For 
the balls, chop lean veal fine, with a little salt 
pork; add the brains, and season it with salt, pep- 
per, cloves, mace, and sweet herbs; make it up 
into balls about the size of half an egg; boil part 
in the soup, and fry the remainder, and put them 
in a dish by themselves. 



6 EVERYDAY COOK BOOK. 

Beef Soup. — Boil a shank of beef four or five 
hours in water enough to cover it. Half an hour 
before the soup is put on the table, take up the 
meat, thicken the soup with scorched flour mixed 
with cold water; season it with salt, pepper, 
cloves, and mace. A little walnut or tomato cat- 
sup improves it. Make force meat balls of part 
of the beef and pork, season them with mace, 
cloves, pepper, and salt, and boil them in the soup 
fifteen minutes. 

Chicked or Turkey Soup. — The liquor that a 
chicken or turkey is boiled in makes a good soup. 
Put in half a teacupful of rice, when the liquor 
boils, or slice up a few potatoes and put in. Season 
it with salt, pepper, sweet herbs, and a little celery. 
Toast bread or crackers, and put them in the soup 
when you take it up. 

Oyster Soup. — Separate the oysters from the 
liquor; to each quart of the liquor put a pint of 
milk or water; set it on the fire with the oysters. 
Mix a heaping tablespoonful of flour with a little 
water, and stir it into the liquor as soon as it boils. 
Season it with salt, pepper, and a little vinegar. 
Put in a small lump of butter, and turn it as soon 
as it boils up again on to buttered toast; cut into 
small pieces. 

Pea Soup. — If you make your soup of dry peas, 
soak them over night in a warm place, using a 
quart of water to each quart of the peas. Early 
the next morning boil them an hour. Boil with 
them a teaspoonful of saleratus, eight or ten 
minutes, then take them out of the water they 
were soaking in, put them into fresh water, with a 
pound of salt pork, and boil it till the peas are 
soft, which will be in the course of three or four 
hours. Green peas for soup require no soaking, 



EVEBYDAY COOK BOOK 7 

and boiling only long enough to have the pork get 
thoroughly cooked, which will be in the course of 
an hour. 

Portable Soup. — Take beef or veal soup, and 
let it get perfectly cold, then skim off every 
particle of the grease. Set it on the fire, and let 
it boil till of a thick, glutinous consistence. Care 
should be taken that it does not burn. Season it 
highly with salt, pepper, cloves, and mace — add a 
little wine or brandy, and then turn it on to 
earthern platters. It should not be more than a 
quarter of an inch in thickness. Let it remain 
until cold, then cut it in pieces three inches square; 
set them in the sun to dry, turning them fre- 
quently. When perfectly dry, put them in an 
earthern or tin vessel, having a layer of white 
paper between each layer. These, if the direc- 
tions are strictly attended to, will keep good a long 
time. Whenever you wish to make a soup of 
them, nothing more is necessary than to put a 
quart of water to one of the cakes and heat it very 
hot. 

Macaroni Soup. — Take a given weight of 
macaroni, in proportion to the quantity of soup 
required (say one pound), and boil it in a quart of 
beef or other soup, until it is tender, then take 
out one half and keep the other boiling until it is 
reduced to a pulp. Add sufficient soup until the 
whole, with half a pint of cream, boiling, makes five 
pints; grate eight ounces of Parmesan cheese, and 
add the half of the macaroni which had been 
only boiled tender, warm it without boiling, and 
serve with toast. 

Gravy Soup. — Take a leg of beef, well wash 
and soak it, break the bone, put it into a saucepan 
with a gallon of water, a large bunch of sweet 



8 EVERYDAY COOK BOOK. 

herbs, two large onions sliced and fried to a nice 
brown, taking great care they are not burnt, two 
blades of mace, three cloves, twenty berries of 
allspice, and forty of black pepper, and stew till 
the soup is as rich as you wish it to be, then take 
out the meat; when it is cold, take off the fat, 
heat the soup, with vermicelli, and the nicest part 
of a head of celery boiled and cut to pieces, cayenne, 
and a little salt; carrot may be added, with turnip 
cut up into small pieces, and boiled with spinach 
and endive, or the herbs without the vermicelli, or 
vermicelli only; add also a large spoonful of soy, 
and one of mushroom catsup. A French roll 
should be made hot and put into the soup. 

Ox-Tail Soup. — Same as gravy soup, adding 
about three ox-tails, separated at the joints; when 
the meat upon them is tender, it is done; they 
must not be over-stewed; add a spoonful of catsup, 
and send to table with pieces of the tail in the 
soup. 

Venison Soup.— Tase four pounds of freshly 
killed venison cut off from the bones, and one 
pound of ham in small slices. Add an onion 
minced, and black pepper to your taste. Put only 
as much water as will cover it, and stew it gently 
for an hour, keeping the pot closely covered. Skim 
it well, and pour in a quart of boiling water. Add 
a head of celery cut small, and three blades of 
mace. Boil it gently two hours and a half; then 
put in quarter of a pound of butter, cut small and 
rolled in flour, and half -pint of Port or Madeira. 
Let it boil quarter of an hour longer, and send it 
to the table with the meat in it. 

A Cheap Soup. — A pound or a pound and a 
half of lean beef, cut up into small pieces, six 
quarts of water; stew in three large onions, with 



EVERYDAY COOK BOOK. 9 

double the quantity of turnips; put in thyme, 
parsley, pepper, and salt, half a pound of rice, a 
pound of potatoes peeled and cut in quarters, and 
a handful of oatmeal. Stew from three to four 
hours, not less. 

Mutton Soup. — Cut a neck of mutton into four 
pieces, and put it aside, then take a slice of the 
gammon of bacon and put it into a saucepan with 
a quart of peas and enough water to boil them; let 
the peas boil to a pulp, then strain them through 
a cloth, and put them aside; add enough water to 
that in which is the bacon to boil the mutton; slice 
three turnips, as many carrots, and boil for an 
hour slowly, adding sweet herbs, onions, cabbage, 
and lettuce chopped small; then stew a quarter of 
an hour longer, sufficient to cook the mutton, 
then take it out, and take some fresh green peas, 
add them with some chopped parsley and the peas 
first boiled to the soup, put in a lump of butter 
rolled in flour, and stew till the green peas are 
done. 

Lamb Soup. — May be cooked as mutton, save 
that beef may be substituted for the bocon. 

Espagnole. — Take fourteen pounds of the leg 
or shoulder of veal and an old fowl, chop the veal 
into pieces, and put the whole into a saucepan, 
with two carrots, two onions, a pound of ham, a 
few peppercorns, a small quantity of spice, and a 
clove of garlic; let this stew over the fire, shaking 
it frequently, till it becomes of a brown color, 
then add hot water to come four inches above 
the meat, set it by the stove to boil gently, skim- 
ming when the meat comes from the bones, strain 
it through a silk sieve, and set it by for use. 

Vegetable Soup. — Collect whatever vegetables 
are in season, take equal quantities, turnips, 



10 EVERYDAY COOK BOOK. 

carrots, parsley, celery, leeks, six tomatoes, half 
cup of rice, three pounds soup meat (beef), one 
marrow bone, and three quarts water. Boil meat 
three hours, vegetables two hours. 

Tomato Soup. — Take two pounds of soup beef, 
and boil in two quarts of water two hours; then 
add one can or one quart of tomatoes, and boil one 
hour longer. Just before the soup is done, add 
one-half teaspoonful of baking soda. Put in one 
quart of milk, and remove from fire soon as milk 
boils up. 

' Clam Soup. — Take twenty-five hard-shell clams, 
removed from shells. Be careful, in opening the 
clams, to preserve all the liquor. Place clams and 
liquor in two quarts of water. Boil one-half hour. 
Slice three potatoes thin, cut fine a little sprig of 
parsley. Add parsley and potatoes to the soup, 
and boil until potatoes are cooked. Beat one egg, 
add one-quarter teaspoonful of baking powder, 
two tablespoonfuls water, and enough flour to 
make soft dough. Drop dough in small spoonfuls 
into soup while boiling, about fifteen minutes be- 
fore the whole is done. Season with salt and 
pepper. 

Rice Soup. — Soak four ounces of fine rice in 
cold water for an hour, then boil it; add three 
quarts of gravy, a pinch of cayenne, a little salt, 
and boil five minutes. 

Onion Soup. — In two quarts of weak mutton 
broth slice two turnips and as many carrots; then 
strain it. Fry six onions cut in slices; when nicely 
browned add them to the broth; simmer three 
hours, skim, and serve. 



EVERYDAY COOK BOOK. U 



CHOWDERS. 

Codfish Chowder. — Fry some slices cut from 
the fat part of pork, in a deep stevvpan, mix sliced 
onions with a variety of sweet herbs, and lay them 
on the pork; bone and cut a fresh cod into thick 
slices, and place them on the pork, then put a 
layer of slices of pork, on that a layer of hard bis- 
cuit or crackers, then alternately, the pork, fish, 
and crackers, with the onions and herbs scattered 
through them, till the pan is nearly full; season 
witli pepper and salt; put in about two quarts of 
v/ater, cover the stewpan close, and let it stand with, 
fire above and below it four hours; then skim it 
well and serve it. 

Clam Chower. — Take half a pound of fat salt 
pork cut in slices, chop fine, and place in a large 
iron saucepan, without water; fry the pork brown, 
then add fifty hard-shell clams, chopped fine; also 
the liquor from the clams, four quarts of water, 
six large onions, six large potatoes, one quart of 
tomatoes, all chopped fine. Boil four or five hours. 
Add one half pound pilot biscuit, broken, and 
season with thyme, pepper, and salt about half an 
hour before done. 



FISH. 



Cod-Fish, Boiled. — A small fish should be 
selected. Tie up the head and shoulders well, 
place it in the kettle with enough cold water to 
completely cover it; cast in a hanuful of salt. The 
fish, if a small one, will be cooked in twenty 



12 EVERYDAY COOK OOK. 

minutes after it has boiled; if large, it will take 
half an hour. When done enough, drain it clear 
of the scum, and remove the string; send it to 
table garnished with the liver, the smelt, and the 
roe of the fish, scraped horse-radish, lemon sliced, 
and sprigs of parsley. 

Cod Scalloped. — Take enough cold dressed cod 
to nearly fill all the shells you purpose using, pound 
it, beat up the yolk of an egg and pour over it, 
add a few shrimps skinned, salt, pepper, and a 
little butter; do not quite fill the shells, strew 
over them fine bread crumbs, and drop butter in a 
liquid state over them. Brown them before the 
fire in a Dutch oven. 

Tail of a Cod. — Boil as previously directed, 
and when sufficiently done, divide it into moderate 
sized pieces, and in a light batter fry them brown. 
Send up crisped parsley with it as a garnish. 

Baked Cod. — Cut a large fine piece out of the 
middle of the fish, and skin it carefully; stuff it 
with a stuffing composed of the yolks of" two eggs 
boiled hard, the roe half-boiled, bread crumbs, 
grated lemon-peel, butter, pepper, and salt to 
taste. Blind it with the undressed white of an 
egg y and sew in the stuffing with white thread,' 
bake it in a Dutch oven before the fire, turn it 
frequently, and baste it with butter; serve with 
shrimp sauce, plain butter, or oyster sauce. A tin 
baking- dish is preferable to any other for cooking 
this fish. 

Cod-Fish Pie. — Take a piece from the middle 
of a good sized fish, salt it well all night, then 
wash it, and season with salt, pepper, and a few 
grains of nutmeg, a little chopped parsley and 
some oysters, put all in your dish, with pieces of 
butter on the fish; add a cup of good second white 



EVERYDAY COOK BOOK. 13 

stock and cream; cover it with a good crust, add- 
ing a little lemon juice in the gravy. 

Salt Cod. — Soak the fish for eight hours in 
clean cold water (not spring water), let the water 
have enough vinegar in it to impregnate it with a 
slight flavor and no more after soaking the above 
time, take it out and let it drain three or four 
hours, then put in soak again for four hours; when 
this has been done, place it in a fish-kettle with 
plenty of cold soft water, let it come to a boil very 
slowly, place it on the side of the fire, and it will 
cook gradually until enough. Serve with parsnips 
and egg sauce. 

Curried Cod.— Cut some handsome steaks of 
cod, slice a number of onions, and fry both a good 
brown color, stew the fish in white gravy, add a 
large teaspoonful of curry powder, a third that 
quantity of cayenne pepper, thicken with three 
spoonfuls of cream, a little butter, a pinch of salt, 
and a little flour. 

Crimped Cod. — Cut the cod in slices, and lay 
it for about three hours in spring water salted, 
adding one wine-glassful of vinegar; make a fish 
kettle three parts full of spring water, in which a 
large handful of salt has been thrown, let it boil 
quickly, put in the cod, and keep it boiling for ten 
minutes; take up the slices of fish, garnish with 
sprigs of parsley, sliced lemon, and horse-radish 
scraped into curls; serve with shrimp and oyster 
sauce. 

Stewed Cod.— Cut some of the finest pieces 
from the thickest part of the fish, place them in a 
stewpan with a lump of butter the size of a wal- 
nut, or larger, three or four blades of mace, bread 
crumbs, pepper, salt, a small bunch of sweet 
herbs, and some oysters, with a little of their own 



14 EVEKYDAY COOK BOOK. 

liquor. When nearly done, add a large wine-glass 
of sherry, and stew gently until enough. 

Fresh Herrings Baked. — Wash the herrings 
in clear spring water, and when they are thor- 
oughly clean, drain them, and then, without 
wiping them, lay them in a dish or baking-pan; 
pepper and salt them, chop finely two or three 
onions, some parsley, thyme, and strew over them; 
cover them in equal proportions of vinegar and 
small beer; tie them over, and let them bake one 
hour in a slow oven. They should be kept in the 
pickle, and make a pleasant dish when cold. 

Fresh Herrings Boiled. — Clean them, wash 
them over with vinegar, and put them in boiling 
water; they will take from ten to twelve -minutes. 
Garnish with parsley, and serve melted butter, in 
which a tablespoon! ul of catsup, a teaspoonful of 
Chili vinegar, and one of made mustard has been 
mixed while making. 

Fresh Herrings Broiled. — Steep them first 
in vinegar and water into which a handful ot salt 
has been thrown; let them remain ten minutes, 
then take them out and broil them over a clear 
fire. Serve, garnished with parsley. They may 
be eaten with melted butter, with a little mustard 
and vinegar in it, or lemon juice instead of the 
latter, being preferable. 

Fresh Herrings Fried. — Slice small onions, 
and lay in the pan with the fish, or fry separately. 
Serve the fish with the onions laid round them. 
The herrings are generally fried without the 
onions, but those who are partial to this strongly- 
flavored vegetable will prefer the addition. 

To Pot Herrings. — Take from one to two 
doien herrings, according to the number you pur- 



EVERYDAY COOK BOOK. 15 

pose potting. Take two ounces of salt, one of 
saltpeter, two of allspice, reduce them to an im- 
palpable powder, and rub them well into the 
herrings; let them remain with the spice upon 
them eight hours to drain, wipe off the spice clean, 
and lay them on a pan on which butter has been 
rubbed; season with nutmeg, mace, pepper, salt, 
and one clove, in powder, one ounce each, save the 
last; lay in two or three bay leaves, cover with 
butter, and bake gently three hours. When cool, 
drain off the liquor, pack the fish in the pots in- 
tended for their use, cover to the depth of half an 
inch with clarified butter, sufficiently melted just 
to run, but do not permit it to be hot; they will 
be ready for eating in two days. 

Lobster Curried. — Take the meat of a fine 
lobster, or two, if small, place in a stewpan two 
dessert-spoonfuls of curry powder, add two ounces 
of butter, an onion cut in very fine strips, and 
three dessert-spoonfuls of fish stock. When they 
are stewed well, add the lobster, simmer gently an 
hour, squeeze m half a lemon, and season with a 
little salt. 

Lobster Stewed. — Extract from the shells of 
two lobsters, previously boiled, all of the meat; 
take two-thirds of a quart of water, and stew the 
shells in it, with mace, unground pepper, and salt. 
Let it boil an hour or more, till you have obtained 
all that is to be gotten from them; then strain. Add 
the richest portions of the lobster, and some of 
the best of the firm meat, to some thin melted 
butter; squeeze a little lemon juice into it, add a 
tablespoonful of Madeira, pour this into the gravy, 
and, when warmed, it is ready to serve. 

Lobster Butter. — The hen lobster should be 
selected, on account of the corals; take out the 



16 EVERYDAY COOK BOOK. 

meat and spawn, and bruise it in a mortar; add to 
it a teaspoonful of white wine, season with pepper, 
salt, nutmeg, and a little grated lemon peel; add 
four ounces of butter, slightly dusted over with 
flour. Work this well together, and rub it through 
a hair sieve. It should be kept in a cool place till 
ready to serve. 

To Roast Lobsters. — Take a live lobster, half 
boil it, take it from the kettle in which it is boil- 
ing, dry it with a cloth, and while hot, rub it over 
with butter, and set it before a good fire, basting 
it with butter; when it produces a fine froth, it is 
done. Serve with melted butter. 

To Boil Mackerel. — Clean the fish thoroughly, 
remove the roe, steep it in vinegar and water, and 
replace it; place the fish in water from which the 
chill has been taken, and boil very slowly from 
fifteen to twenty minutes; garnish with parsley, 
and chopped parsley in melted butter; serve up as 
sauce. 

To Bake Mackerel. — Open and clean thor- 
oughly, wipe very dry, pepper and salt the inside, 
and put in a stuffing composed of powdered bread 
crumbs, the roe chopped small, parsley, and sweet 
herbs, but very few of the latter, work these 
together with the yolk of an egg, pepper and salt 
to taste, and sew it in the fish; then place the 
latter in a deep bakiug dish, and dredge it with 
flour, slightly, adding a little cold butter in small 
pieces; put the fish into an oven, and twenty-eight 
or thirty minutes will suffice to cook them. Send 
them in a hot dish to table, with parsley and 
butter. 

To Broil Mackerel. — Cleanse it well, and cut 
with a sharp knife a gash from head to tail, just 
sufficient on one side to clear the backbone, pass 



EVERYDAY COOK BOOK. 17 

into the incision a little pepper (cayenne) and 
salt, moistened with clarified butter, broil it over 
a clear fire; the sides being the thinnest part, they 
will be first done; therefore, when they are done, 
take the fish off the gridiron, and hold it in front 
of the fire for five minutes, the back of the fish 
being next the fire, and the fish will be thoroughly 
done; this is the readiest and most effective mode. 
The sauce may be the same as for boiled mackerel, 
or sauce a la maitre d'hotel. 

To Fry Mackerel. — Thoroughly clean the 
fish, cut off the tails, and with a sharp knife lay 
the fish completely open, and remove the back- 
bone. Dry the mackerel thoroughly, sprinkle with 
powdered salt and pepper, dredge with flour, and, 
when the lard in the frying-pan is boiling, lay 
them in, and fry them a clear brown. 

Eoast Oysters. — Large oysters not opened ; a 
few minutes before they are wanted, put them on 
a gridiron over a moderate fire. When done they 
will open. Do not lose the liquor that is in the 
shell with the oysters. Serve them hot upon a 
napkin. 

An Oyster Pie, with Sweetbreads. — Blanch 
them, and take off the beards; separate them from 
the liquor, blanch some throat sweetbreads, and 
when cold, cut them in slices, then lay them and 
the oysters in layers in your dish, and season with 
salt, pepper, and a few grains of mace and nut- 
meg; add some thick sauce, a little cream, and the 
oyster liquor, and some good veal stock; bake in a 
slow oven. 

Stewed Oysters. — The oysters should be 
bearded and rinsed in their own liquor, which 
should then be strained and thickened with flour 
and butter and placed with the oysters in a stew- 



18 EVERYDAY COOK BOOK. 

pan; add mace, lemon peel cut into shreds, and 
some white pepper whole; these ingredients had 
better be confined in a piece of muslin. The stew 
must simmer only — if it is suffered to boil, the 
oysters will become hard; serve with sippets of 
bread. This may be varied by adding a glass of 
wine to the liquor, before the oysters are put in and 
warmed. 

Scalloped Oysters. — Beard the oysters, wash 
in their own liquor, steep bread crumbs in the lat- 
ter, put them with the oysters into scallop shells, 
with a bit of butter, and seasoning of salt, pepper, 
and a little grated nutmeg; make a paste with bread 
crumbs and butter; cover, and roast them before 
the fire, or in an oven. 

Oyster Fritters. — Beard, dip them into an 
omelet, sprinkle well with crumbs of bread, and 
fry them brown. 

To Bake Pike. — Clean and empty the fish 
thoroughly, stuff it with oyster forcemeat, sprinkle 
over it a little salt, and dredge a little flour, stick 
small pieces of butter over it, and bake in a steady 
oven forty to fifty minutes; this must be regulated 
by the size of the fish. To the sauce which will be 
found in the dish when the pike is done, a little 
melted butter with a spoonful of essence of an- 
chovies may be added, and a small quantity of 
grated lemon peel or lemon pickle. 

To Boil Pike.— Having cleaned well, lay it 
upon a drainer and put it in the fish kettle, let it 
have plenty of water, into which you may throw a 
handful of salt and a glassful of vinegar; when it 
boils, remove the scum as fast as it rises; it will 
take three quarters of an hour dressing, if a tolera- 
ble size; if very large, an hour; if small, half an 



EVERYDAY COOK BOOK. 19 

hour; serve with melted butter and lemon sliced 
or whole. 

To Broil Shad. — Clean, wash, and split the 
shad, wipe it dry and sprinkle it with pepper and 
salt; broil it like mackerel. 

To Fry Shad. — Clean the fish, cut off the head, 
and split it down the back; save the roe and eggs 
when taking out the entrails. Cut the fish in 
pieces about three inches wide, rinse each in cold 
water, and dry on a cloth; use wheat flour to rub 
each piece. Have ready hot salted lard and 
lay in the fish, inside down, and fry till of a fine 
brown, then turn and fry the other side. Fry the 
roe and eggs with the fish. 

To Bake a Shad, Rock-Fish, or Bass. — Clean 
the fish carefully, sprinkle it lightly with salt and 
let it lie a few minutes; then wash it, season it 
slightly with cayenne pepper and salt, and fry it 
gently a light brown. Prepare a seasoning of bread 
crumbs, pounded mace and cloves, majoram, 
parsley, cayenne pepper, and salt; strew it ever and 
in the fish; let it stand an hour. Put it in a deep 
dish, and set it in the oven to bake; to a large fish, 
put in the dish half pint of water, one pint of wine, 
Port and Madeira mixed, half teacupful of mush- 
rooms or tomato catsup; to a small one allow in 
proportion the same ingredients; baste frequently, 
and garnish with sliced lemon. 

Crabs — To Dress Crabs. — Scoop the meat 
from the shell, mix the meat into a paste with a 
little vinegar, bread crumbs, grated nutmeg, and a 
little butter, or sweet oil; return it into the shell, 
and serve. To serve this hot, it should be heated 
before the fire, and served up with dry toast cut 
into large squares or dice. 



20 EVERYDAY COOK BOOK. 

Baked Crabs. — Remove the meat from the 
shell, mix it with bread crumbs — about one-fourth 
will be sufficient; add white pepper, salt, a little 
cayenne, grated nutmeg, and half a dozen small 
lumps of butter, each about the size of a nut; this 
last ingredient should be added to the fish after it 
had been returned to the shell. Squeeze lemon 
juice over it; lay a thick coat of bread crumbs over 
all, and bake. 

Eels Bread-Crumbed. — Cut your fish into two- 
inch pieces, dry and flour them, and proceed as for 
other fried fish, dishing them on a napkin with 
fried parsley. 

Fried Eels. — Cut into pieces same length as 
above, cleaned nicely and well- dried; let them be 
coated with yolk of egg. powdered with bread- 
crumbs; fry them brown; serve with parsley and 
butter, and garnish with handsome sprigs of 
parsley. 

Boiled Eels. — Choose the smallest, simmer in a 
small quantity of water, into which a quantity of 
parsley has been put. Garnish and serve with 
same sauce as the last. 

Eels Stewed.— To stew eels, they should be 
cut in pieces about three inches long, and fried 
until they are about half cooked; they will be then 
brown; let them get cold, take some good beef 
gravy, and an onion, parsley, plenty of white pep- 
per, a little salt, some sage chopped very fine, 
enough only to add to the flavor, and a little mace, 
place the eels in this gravy, and stew until they 
are tender; two anchovies may be finely chopped 
and added, with two teaspoonfuls of mustard, 
already made, some walnut catsup, and a glass 
of red wine; serve with sippets of toasted bread. 



EVERYDAY COOK BOOK. 21 

Or, after being stewed until tender, a glass of port 
wine may be added, half a lemon squeezed into it; 
strain, and thicken with butter and flour. 

Halibut Stewed. — Put in astewpan half a pint 
of fish broth, a tablespoonful of vinegar, and one 
of mushroom catsup: add an anchovy, two good- 
sized onions cut in quarters, a bunch of sweet 
herbs, and one clove of garlic; also add a pint and 
a half of water, and let it stew an hour and a 
quarter; then strain it off clear, and put into it 
the head and shoulders of a fine halibut and stew 
until tender; thicken with butter and flour, and 
serve. 

Halibut Colloped. — Cut the fish into nice 
cutlets, of about an inch thick, and fry them; 
then put them into a broth made of the bones, four 
onions, a stick of celery, and a bundle of sweet 
herbs, boiled together for one half an hour. 

To Boil Halibut. — Take a halibut, or what 
you require. Put it into the fish-kettle with the 
back of the fish undermost, cover it with cold 
water, in which a haiidful of salt, and a bit of 
saltpeter the size of a hazel nut, have been dis- 
solved. When it begins to boil, skim it carefully, 
and then let it just simmer till it is done. Four 
pounds of fish will require nearly thirty minutes, 
to boil it. Drain it, garnish with horse-radish — 
egg sauce or plain melted butter is served with it. 

To Boil Salmon". — This fish cannot be cooked 
too soon after being caught; it should be put into 
a kettle with plenty of cold water and a handful of 
salt; the addition of a small quantity of vinegar 
will add to the firmness of the fish; let it boil 
gently. For four pounds of salmon, fifty minutes 
will be enough; if thick, a few minutes more may 
be allowed. Garnish with parsley. 



22 EVERYDAY COOK BOOK. 

Salmon Broiled. — Cut the fish in inch slices 
from the best part, season well with pepper and 
salt; wrap each slice in white paper, which has 
been buttered with fresh butter; fasten each end 
by twisting or tying; broil over a very clear fire 
eight minutes. A coke fire, if kept "clear and 
bright, is best. Serve with butter, anchovy, or 
tomato sauce. 

Dried Salmon Broiled.— Cut and cook as 
above, save that when it is warmed through it is 
enough. Serve plain, if for breakfast, or with egg 
sauce, if for dinner. 

Salmon Roasted. — Take a large piece of the 
middle of a very fine salmon, dredge well with 
flour, and while roasting baste it with butter. 
Serve, garnished with lemon. 

Stewed Salmon. — Scrape the scales clean off, 
cut it in slices, stew them in rich white gravy; 
add, immediately previous to serving, one table- 
spoonful of essence of anchovies, a little parsley, 
chopped very fine, and a pinch of salt. 

Salmon Potted. — Cut a handsome piece from 
the middle of the salmon; remove the scales, and 
wipe it with a clean cloth. Rub into it some com- 
mon salt thoroughly. Beat up some mace, cloves, 
and whole pepper, and season the salmon with it; 
place it in a pan with a few bay leaves; cover it 
with butter, and bake it until thoroughly done; 
remove it from the gravy, letting it drain thor- 
oughly, then place it in the pots. Clarify sufficient 
butter to cover all the pots after the salmon has 
been put into them; put it to cool. 

To Pickle Salmon. — Scale, clean, split, and 
divide the salmon into handsome pieces; place 
them in the bottom of a stewpan, with just suffi- 



EVERYDAY COOK BOOK. 23 

ciewt **ter to cover them. Put into three quarts 
of watvr one pint of vinegar, a dozen bay leaves, 
half that quantity of mace, a handful of salt, and 
a fourth part of an ounce of black pepper. When 
the salmon is sufficiently boiled remove it, drain 
it, and place it upon a cloth. Put in the kettle 
another layer of salmon, pour over it the liquor 
which you have prepared, and keep it until the 
salmon is done. Then remove the fish, place it in 
a deep dish or pan, and cover it with the pickle, 
which, if not sufficiently acid, may receive more 
vinegar and salt, and be boiled forty minutes. 
Let the air be kept from the fish, and, if kept for 
any length of time, it will be found necessary to 
occasionally drain the liquor from the fish, and 
skim, and boil it. 

Quenelles or Pudding. — Use any salmon you 
may have left, pick it free from all bones and skin, 
put crumbs of a French roll, or some light 
crums of bread, in a half-pint of milk, a sprig of 
parsley, a small shallot, or onion, put it all to boil 
until dried up, stir, it and keep it from burning, 
then put it to get cold; pound the salmon well, 
then add boiled fat, take out the onion and. 
parsley, and put about two ounces of butter with 
it; pound all well, then rub it through a wire sieve; 
when done, return it back into the mortar, and 
add, according to the quantity, two yolks of eggs 
and one whole egg f a little essence of anchovies, 
cayenne pepper, salt, and a dust of sugar. Have 
a stewpan of boiling water ready; take out a piece 
and boil it to see if it is light, or does not drop to 
pieces; have your small or large molds ready, and 
well buttered; six small ones are sufficient for a 
dish; if for a corner put buttered paper over each 
mold. To stew them, have a stewpan large 
enough to hold them, line the bottom with paper, 



24 EVERYDAY COOK BOOK. 

and only put sufficient water to be half up the 
mold; mind the cover fits close, and be sure it 
boils, then put them in; the small ones will take 
about half an hour; whe* done drain the grease 
well from them, before dishing; pour the sauce in 
the middle. 

Trout. — Scale, gut, clean, dry, aud flour, then 
fry them in butter until they are rich clear brown; 
fry some green parsley crisp, and make some plain 
melted butter, put in one teaspoonful of essence 
of anchovy, and one glass of white wine; garnish, 
when the trouts are dished, with the crisp parsley 
and lemon cut in slices; the butter may be poured 
over the fish, but it is most advisable to send it in 
a butter tureen. 

Trout Stewed. — First wash and clean the fish, 
wipe it perfectly dry, put into a stewpan two 
ounces of butter, dredge in flour as it melts, and 
add grated nutmeg, a little mace, and a little 
cayenne. Stew well, and when fluid and thor- 
oughly mixed, lay in the fish, which having 
suffered to slightly brown, cover with a pint of 
veal gravy; throw in a little salt, a small faggot of 
parsley, and a few rings of lemon peel; stew slowly 
forty minutes, then take out the fish, strain the 
gravy clear, and pour it over the fish. 

To Boil Perch. — First wipe or wash off the 
slime, then scrape off the scales, which adhere 
rather tenaciously to this fish; empty and clean 
the insides perfectly, take out the gills, cut off the 
fins, and lay the perch into equal parts of cold and 
of boiling water, salted as for mackerel. From 
eight to ten minutes will boil them unless they are 
very large. Dish them on a napkin, garnish them 
with curled parsley, and serve melted butter with 
them. 



EVEKYDAY COOK BOOK. 25 

Crab Salad. — Extract the fish from the shell, 
and place in the center of the dish in which it is 
to be served, in the form of a pyramid; arrange the 
salad round tastefully and add salad mixture. 
This dish is not infrequently garnished with the 
smallest claws of the fish. 



MEATS. 

Roasting. — In every case where meat is washed 
before roasting, it should be well dried before it is 
put down to the fire, which must be kept clear, 
banked up to the height it is intended to keep it, 
and kept at that height until the meat is suffici- 
ently cooked. Remember the regulation of 
gradually advancing the meat nearer the fire while 
it is cooking; baste with a little milk and water, 
or salt and water first, but as soon as the fat begins 
to fall from the meat, put down a clean dish, and 
then baste with the dripping as it falls; the meat 
should not be sprinkled with salt until nearly 
cooked, or too much gravy will be produced. 

To Roast Beef. — The primest parts are roasted, 
except the round, which should be boiled; the ribs 
make the finest roasting joint. Where a small 
quantity is required, it is better for the bones to 
be cut out, and the meat rolled; this should be done 
by the butcher. In roasting the ribs, or any piece 
of beef, precautions mentioned respecting placing 
it too near the fire must be observed; and where 
there is much fat, and it is desired to preserve it 
from being cooked before the lean, it may be 
covered with clean white paper skewered over it; 
when it is nearly done the paper should be re- 
moved, a little flour dredged over it, and a rich 



26 EVERYDAY COOK BOOK. 

frothy appearance will be obtained. The joint 
should be served up with potatoes and other vege- 
tables: the dish should be garnished around the 
edge with horse-radish scraped into thin curls. This 
receipt will suffice for all the other roasting parts 
of beef. 

To Cook the Inside of the Sirloin. — Take 
out the inside of the sirloin in one piece, put it 
into a stewpan, with sufficient good gravy to cover 
it; season with mixed spice, pepper, salt, and 
cayenne, and a spoonful of walnut catsup; more 
of the latter may be added, if the quantity made 
should require it to flavor; serve with pickled 
gherkins cut small. 

Fillet of Beef Boasted. — The fillet, which 
comes from the inside of the sirloin, may be larded 
or roasted plain; for high dinners it is larded. 
Baste with fresh butter. It must be a large fillet 
which takes longer than an hour and twenty 
minutes; serve with tomato sauce, and garnish with 
horse-radish, unless served with currant jelly, then 
serve as with venison or hare. 

Eump Steak Stewed. — Cut a steak about an 
inch thick, with a good bit of fat, fry it over a 
brisk fire, place it in a stewpan with the gravy, a 
little good stock, a little port wine, and some 
chopped mushrooms, and stew gently; when ten- 
der, put into the stewpan some good brown sauce; 
shake it gently about; then dish it, and put scraped 
or grated horse-radish on the top; if for oysters or 
mushrooms, season plentifully with salt, cayenne 
pepper, and sugar. 

Rump Steak Broiled.— Cut your steak not so 
thick as for the former; have ready a good, clear 
fire, and get your gridiron quite hot ; then put on 
the steak at full length, frequently stirring it with 



EVERYDAY COOK BOOK. 27 

your steak tongs ; a few minutes, according to 
taste, will do it; place it on your dish, rub a good 
slice of butter all over it, and now pepper and 
salt it. Serve with a horse-radish on the top of it, 
and, frequently, sauces. 

Beef Steaks Broiled. — Be particular that the 
fire is clear; when the meat is browned, turn it; 
do not be afraid of doing this often, as this is the 
best plan to preserve the gravy. When they are 
done, rub them over with a piece of fresh butter, 
pepper, and salt them, sprinkle the shallot, or 
onion cut very small, and send them to table with 
oyster sauce, a dish of nicely-cooked greens, and 
well-boiled potatoes. 

Beef Kidneys — Stewed. — Procure a couple of 
very fine beef kidneys, cut them in slices, and lay 
them in a stewpan; put in two ounces of butter, 
and four large onions cut into very thin slices; add 
to them a sufficiency of pepper and salt to season 
well. Stew them about an hour; add a cupful of 
rich gravy to that extracted from the kidney. Stew 
five minutes, strain it, and thicken the gravy 
with flour and butter, give it a boil up. Serve with 
the gravy in the dish. 

Beef Heart Roasted. — Wash thoroughly, stuff 
with forcemeat, send it to table as hot as it is pos- 
sible with currant jelly sauce; it will take about 
forty minutes' roasting. 

Brisket of Beef Stewed. — Take any quantity 
of brisket of beef required, say eight or ten pounds, 
which cover with water, and stew till tender; bone 
the beef, and skim off the fat, strain the gravy, 
add a glass of port wine, and flavor with spice tied 
in a bag. Have boiled vegetables ready; cut them 
into squares, and garnish the beef from the gravy 
round it, and serve. 



28 EVERYDAY COOK BOOK. 

Rump of Beef. — Cut the beef in pieces, half- 
boil them, put them into some beef broth or thin 
stock, unseasoned, and boil; when half done, stir 
some butter and flour moistened with broth in a 
stewpan over the fire until brown; put the beef 
into the pan with a dozen onions previously par- 
boiled, a glass of sherry, a bay leaf, a bunch of 
sweet herbs, parsley, pepper, and salt; stew till the 
beef and onions are quite done, then skim clean, 
cut an anchovy small, and put it with capers into the 
sauce; place the beef in the center of the dish, and 
garnish with the onions around it. 

Beef and Sauer Kraut. — Put about eight 
pounds of beef into cold water. When it comes to 
a boil, let it boil very fast for eight or ten minutes, 
not longer. Take it in a stewpan, covering it 
completely over with sauer kraut. Pour in a pint 
of thin gravy. Stew four hours, and serve with 
the gravy in a tureen or deep dish. 

A Beef Stew. — Take two or three pounds of 
the rump of beef, cut away all the fat and skin, 
and cut it into pieces about two or three inches 
square, put it into a stewpan, and pour on to it a 
quart of broth; then let it boil, and sprinkle in a 
little salt and pepper to taste; when it has boiled 
very gently, or simmered two hours, shred finely a 
large lemon, adding it to the gravy; add at pleas- 
ure two glasses of Madeira, or one of sherry or port, 
and serve. 

Beef Hashed. — Take the bones of the joint to 
be hashed; and break them small, then stew them 
in a very little water, with a bunch of sweet herbs 
and a few onions; roll a lump of butter in flour, 
brown it in a stewpan, pour the gravy to it, and 
add the meat to be hashed; two small onions in 
thin slices, a carrot also, and a little parsley shred 



EVERYDAY COOK BOOK. 29 

finely; stew gently until the meat is hot through, 
and serve. 

Bubble astd Squeak. — Sprinkle some slices of 
cold boiled beef with pepper, fry them with a bit 
of butter to a light brown; boil a cabbage, squeeze 
it quite dry, and chop it small, then take the beef 
out of the frying-pan and lay the cabbage in it, 
sprinkling a little salt and pepper over it; keep the 
pan moving over the fire for a few minutes; lay the 
cabbage in the middle of the dish, and the beef 
around it. 

Beef Sausages. — To three pounds of beef, very 
lean, put one pound and a half of suet, and chop 
very finely; season with sage in powder, allspice, 
pepper, and salt; have skins thoroughly cleaned and 
force the meat into them. 

Tripe. — Take two pounds of fresh tripe, cleaned 
and dressed by the tripe-dresser, cut away the 
coarsest fat, and boil it for twenty minutes to half 
an hour, in equal parts of milk and water. Boil 
in the same water which boils the tripe four large 
onions; the onions should be put on the fire at least 
half an hour before the tripe is put in the stewpan, 
and then made into a rich onion sauce, which serve 
with the tripe. Another method of dressing tripe 
is by cutting it into slices; three eggs are beaten up 
with minced parsley, sweet herbs, onions, chopped 
exceedingly fine, and mushrooms. The tripe is 
dipped into this mixture, and fried in boiling lard. 

Tripe can be stewed in gravy, in which put 
parsley, onions, and mushrooms, or in lieu of the 
latter, mushroom ketchup. Thicken the gravy 
with flour and butter. When the tripe is tender, 
it will be done. A lemon may be sent to table 
with it. 



30 EVERYDAY COOK BOOK. 

Veal, the Fillet.— The fillet derives much of 
its pleasant flavor from being stuffed. Veal, in 
itself, being nearly tasteless, the stuffing should be 
placed in the hollow from whence the bone is 
extracted, and the joint should be roasted a beauti- 
ful brown; it should be cooked gradually, as the 
meat, being solid, will require to be thoroughly 
done through without burning the outside; like 
pork, it is sufficiently indigestible, without being 
sent to table and eaten half cooked; a dish of boiled 
bacon or ham should accompany it to table, with 
the addition of a lemon. In roasting veal care 
must be taken that it is not at first placed too near 
the fire; the fat of a loin, one of the most delicate 
joints of veal, should be covered with greased 
paper; a fillet, also, should have on the caul until 
nearly done. The shoulder should be thoroughly 
boiled; when nearly done, dredge with flour, and 
produce a fine broth. 

Fillet of Veal Boiled. — Bind it around with 
tape, put it in a floured cloth, and in cold water; 
boil very gently two hours and a half, or, if sim- 
mered, which is perhaps the better way, four 
hours will be necessary. It may be sent to table 
in bechemel, or with oyster sauce. 

Neck of Veal. — May be boiled or roasted — the 
latter, only, if it be the best end — and sent to the 
table garnished nicely with vegetables; it may also 
be broiled in chops, but it is best in a pie; it is 
sometimes larded and stewed as follows: Lard it 
with square pieces of ham or bacon, which have 
been previously rubbed in a preparation of shalots, 
spices, pepper, and salt; place it in the stewpan 
with about three pints of white stock, adding a 
bay or laurel leaf, and a couple of onions; also add 
a dessertspoonful of brandy or whisky, and stew 



EVERYDAY COOK BOOK. 31 

till tender, then dish the meat, strain the gravy, 
pour it over the joint, and serve. 

Veal Cutlets, — The cutlets should be cut as 
handsomely as possible, and about three-quarters 
of an inch in thickness; before cooking, they 
should be well beaten with the blade of a chopper, 
if a proper beater be not at hand; then fry them a 
light brown, and send them up to table garnished 
with parsley, and rolls of thin-sliced, nicely fried 
bacon; they are with advantage coated, previous to 
cooking, with the yolk of an egg, and dredged with 
bread crumbs. 

Galantine Veal. — Take a large breast of veal; 
take off the shin bone, then take out the gristle 
called tendons, and all the rib bones; flatten it 
well, have ready some good forcemeat or sausage 
meat, and spread it all over with your forcemeat; 
then make a line of green gherkins, a line of red. 
capsicums, a line of fat ham or bacon, some hard- 
boiled yolks of eggs, and a line of truffles; if you 
have any boiled calves' feet left from jelly stock, 
sprinkle it in with pieces of breast of fowl; sprinkle 
pepper and salt all over it, then roll it up tightly, 
and likewise do so in a cloth; tie it up tight; stew 
it for two hours or more; take it up, press it flat, 
and let it lie until quite cold; then take off the 
cloth. It will make an excellent cold dish. 

Emlstcees. — Are made from dressed beef cut 
into very small dice; put fried or toasted bread 
sippets around the dish; a mashed potato or rice 
rim is the neatest way for this dish to be sent to 
table. 

Breast of Veal Boiled. — Put it into plenty of 
cold water, and let it come to a boil, clearing the 
scum as often as it rises; when it boils add a bunch 
of parsley, a few blades of mace, a small bunch of 



32 EVERYDAY COOK BOOK. 

sweet herbs, twenty or thirty white peppers, and 
let it stew an hour and a quarter, then send to 
table with a nice piece of bacon, and parsley and 
butter. 

Breast of Veal Ragout.— Divide the breast 
lengthways in two, cutting each piece into portions 
of a reasonable size; then put them into a pan 
with boiling butter, and fry a clear brown; lay the 
pieces in a stew pan with sufficient veal broth to 
cover them, throw in a small fagot of sweet herbs 
and parsley, two onions, one large blade of mace, 
half a dessertspoonful of allspice, and the peel of 
a lemon; season with pepper and salt, cover close 
and stew an hour and a half, or longer if the meat 
requires it; then take it off and strain the gravy 
from the fat, keeping the vessel closely covered; in 
a small stew-pan put a little butter and flour, pour 
in the strained gravy gradually, let it come to a 
boil, remove any scum that may rise, pour in a 
glass of sherry or Madeira, two tablespoonfuls 
mushroom ketchup, and squeeze in the juice of half 
a lemon; boil it up, place the veal in a deep, hot 
dish, pour the gravy over it and serve. 

Shoulder of Veal. — Remove the knuckle and 
roast what remains, as the fillet; it may or may 
not be stuffed; if not stuffed, serve with oyster or 
mushroom sauce; if stuffed, with melted butter. 

Shoulder of Veal Boned and STEWED.-Bone 
the shoulder and leave in the orifice a veal force- 
meat; roll and bind the shoulder; roast it an hour, 
then put it into a stewpan with good white or 
brown gravy, ;md stew four or five hours, regulat- 
ing the time to the size of the joint; when it is 
done, strain the gravy to clear it of fat, and serve 
with forcemeat balls. 



EVERYDAY COOK BOOK. 83 

Loin of Veal. — Divide the loin, roast the 
kiduey, and place under the fat a toast, and serve 
swimming in melted butter. The chump end 
must be stuffed with the same stuffing as the fillet, 
and served with the same sauce; those who object 
to putting the stuffing in the joint may send it to 
table with balls of stuffing in the dish. 

Loin of Veal Boiled. — Take a loin about eight 
pounds, skewer down the flap without disturbing 
the kidney, put the loin into a kettle with enough 
cold water to cover it, and let it come gradually to a 
boil (it cannot bcil too slowly); continue for two 
hours and a quarter, remove the scum as it rises, 
send it to table in bechemel, or with parsley and 
melted butter. 

Calf's Feet. — They should be very clean; boil 
them three hours, or until they are tender, then 
serve them with parsley and butter. 

Calf's Heart. — Stuffed and roasted precisely 
as beef heart. 

Calf's Kidney. — May be dressed as mutton or 
beef kidney, or mince it with some of the fat, add 
cayenne, white pepper, and salt, cover it with 
bread crumbs and with yolk of egg, make it up 
into balls, and fry in boiling fresh butter, drain 
them upon a sieve, and serve them upon fried 
parsley. 

Calf's Head for Grill. — When the head is 
boiled sufficiently, draw out all the bones, and put 
it to cool, and then cut it (if not required whole) 
into square long pieces; egg and bread-crumb them 
as you would cutlets, only add some chopped sweet 
herbs, as well as parsley; put it in your oven to 
brown. 



84 EVERYDAY COOK BOOK 

Calf's Head Baked.— Butter the head, and 
powder it with a seasoning composed of very fine 
bread crumbs, a few sweet herbs and sage, chopped 
very fine, cayenne, white pepper and salt. Divide 
the brains into several pieces, not too small, 
sprinkle them with bread crumbs, and lay them in 
the dish with the head. Stick a quantity of small 
pieces of butter over the head and in the eyes, 
throw crumbs over all, pour in three parts of the 
dish full of water, and bake in a fast oven two 
hours. 

Calf's Brains. — Wash them, remove the skin, 
and scald them. Dry them well, fry them in but- 
ter, and serve with mushroom sauce. Or, when 
cleaned and scalded, chop them finely, simmer 
them with mushrooms, onions, parsley, sage, and 
white sauce. Season highly, and serve with fried 
parsley and fried sippets. 

Calf's Liver.— Lay the liver in vinegar for 
twelve hours, it will render it firm; then dip it in 
cold spring water and wipe it dry, cut it in even 
slices, sprinkle sweet herbs, crumbled finely, over 
it, and add pepper and salt; dredge with flour, 
and fry in boiling lard or butter — the last is pre- 
ferable; remove the liver when fried a nice brown, 
pour away a portion of the fat, and pour in a cup- 
ful of water with a lump of butter well roiled in 
flour, in which a spoonful of vinegar and cayenne 
or lemon juice has been stirred: boil it up, keeping 
it stirred all the while, and serve the liver up in 
it; thin slices of hot fried bacon should be sent to 
table with it. 

Veal, Curried. — Cut the veal to be curried in 
small pieces — any part of veal, cooked or uncooked, 
that is palatable, will serve. Put in a stewpan six 
ounces of fresh butter, add to it half a pint of 



EVERYDAY COOK BOOK. 35 

good white stock and one tablespoonful of curry 
powder, put to this the veal to be curried, cover 
down close, simmer for two hours, squeeze a quar- 
ter of a lemon into it, and serve with a dish of 
boiled rice. 

Haunch of Mutton. — The haunch should be 
hung as long as possible without being tainted; 
it should be washed with vinegar every day while 
hanging, and dried thoroughly after each washing; 
if the weather be muggy, rubbing with sugar will 
prevent its turning sour; if warm weather, pepper 
and ground ginger rubbed over it will keep off the 
flies, When ready for roasting, paper the fat, and 
commence some distance from the fire; baste with 
milk and water first, and then, when the fat be- 
gins dripping, change the dish., and baste with its 
own dripping; half an hour previous to its being 
done, remove the paper from the fat, place it 
closer to the fire, baste well, and serve with currant 
jelly. 

Saddle of Mutton. — This joint, like the 
haunch, gains much of its flavor from hanging for 
some time; the skin should be taken off, but 
skewered on again until rather more than a quar- 
ter of an hour of its being done, then let it be 
taken off, dredge the saddle with flour, and baste 
well. The kidneys may be removed or remain, at 
pleasure, but the fat which is found within the 
saddle should be taken away previous to cooking. 

Leg of Mutton Roasted. — Like the haunch 
and saddle, should be hung before cooking, slowly 
roasted, and served with onion sauce or currant 
jelly. 

Leg of Mutton Boiled. — Should be first 
soaked for an hour and a half in salt and water, 
care being taken that the water be not too salt, 



36 EVERYDAY COOK BOOK. 

then wiped and boiled in a floured cloth; the time 
necessary for boiling will depend upon the weight; 
two hours or two hours and a half should be about 
the time; it should be served with mashed turnips, 
potatoes, greens and caper sauce, or brown cucum- 
ber, or oyster sauce. 

Mutton Kidneys Broiled. — Skin and split, 
without parting asunder; skewer them through 
the outer edge and keep them flat; lay the opened 
sides first to the fire, which should be clear and 
brisk; in four minutes turn them, sprinkle with 
salt and cayenne, and when done, which will be 
in three minutes afterward, take them from the 
fire, put a piece of butter inside them, squeeze 
some lemon juice over them, and serve as hot as 
possible. 

Fore-Quarter of Lamb. — This is the favorite, 
and, indeed, the best joint. Do not put it too 
near the fire at first, and when it gets heated, baste 
it well; the fire should be quick, clear, but not 
fierce. The usual weight of a fore-quarter is be- 
tween nine and eleven pounds, which will take two 
hours cooking; when it is done, separate the 
shoulder from the ribs, but before it is quite taken 
off, lay under a large lump of butter, squeeze a 
lemon, and season with pepper and salt; let it re- 
main long enough to melt the butter, then remove 
the shoulder, and lay it on another dish. 

Steaks from a Loin of Mutton are done in 
the same way, only trimming some of the fat off; 
cut thick, and stew instead of frying them. 

Mutton Steaks. — The steaks are cut from the 
thick or fillet end of a leg of mutton, and dressed 
as rump-steaks. 

Mutton Chops Broiled. — Cut them from the 
best end of the loin, trim them nicely, removing 



EVERYDAY COOK BOOK. 37 

fat or skin, leaving only enough of the former to 
make them palatable; let the fire be very clear 
before placing the chops on the gridiron, turn 
them frequently, taking care that the fork is not 
put into the lean part of the chop; season them 
with pepper and salt, spread fresh butter over each 
chop when nearly done, and send them to table on 
very hot plates. 

Fillet of Muttok. — Choose a very large leg, 
cut from four to five inches in thickness from the 
large end, take out the bone, and in its place put 
a highly savored forcemeat, flour, and roast it for 
two hours; it may be sent to table with melted 
butter poured over it, or a rich brown gravy and 
red currant jelly. 

Haricot Mutton". — In this dish remove the 
bones, leave the fat on, and cut each cutlet thick; 
fry them over a quick fire to brown; twelve cutlets 
will make this dish; put them into a proper sized 
stewpan with a little good second stock, pepper 
and salt, a little piece of sugar, cover it over and 
stew gently over a slow fire; when tender, strain 
off sufficient stock for the sauce. 

Hash Mutton. — Cut the cold mutton into 
slices as uniform in size as possible, flour them, 
pepper and salt them, put them into a stewpan 
with some gravy made of an onion stewed, with 
whole pepper and toasted bread, in a pint of water, 
to which a little walnut catsup has been added. 
This gravy should be stewed two hours before 
using. Do not let the hash boil; when it is done, 
add a little thickening of butter, flour, and water, 
if required, and serve up with sippets of toasted 
bread. 

Irish Stew. — Cut a neck of mutton as for the 
haricot; blanch the chops in water, then put them 



38 EVERYDAY COOK BOOK. 

into another stewpan with four onions cut in 
slices, put to it a little of your second stock, and 
let it boil a quarter of an hour; have ready some 
potatoes pared, put them into the stewpan with 
the mutton, with salt and pepper. As some like 
the potatoes whole and some mashed, as to thicken 
the stew, you must boil them accordingly; dish the 
meat around, and the vegetables in the middle. 

To Make a Scotch Haggis. — Take the stomach 
of a sheep. The washing and cleaning is of more 
consequence than all, as it will be a bad color and 
a bad taste if not well cleaned; when clean, turn 
it inside out, then let it lie for a day or two in salt 
and water. Blanch the liver, lights, and heart of 
the sheep, lay them in cold water, chop all very 
fine — the liver you had better grate; chop very 
finely a pound of the suet, and dry in the oven a 
pound of oatmeal; mix all this well together, sea- 
son with pepper and salt, a little chopped parsley 
and onion; then sew up the bag; before you finish 
sewing it, add a few spoonfuls of good white stock; 
put it in a stewpan with a drainer; boil it in 
water, keeping it well covered all the time, and 
prick it all over with a small larding pin, to keep 
it from bursting; it will take several hours to boil; 
be careful in taking it up, and let your dish be 
large enough. 

Shoulder of Mutton.— Must be well roasted, 
and sent to table with the skin a nice brown, and 
Berve with onion sauce. 

Loin of Mutton" Stewed. — Eemove the skin, 
bone it, roll it, then put it in a stewpan with a 
pint and a half of water, two dessertspoonfuls of 
pyroligneous acid, a piece of butter, sweet herbs, 
and an onion or two; when it has stewed nearly 



EVERYDAY COOK BOOK. 39 

four hours, strain the gravy, add two spoonfuls of 
red wine, hot ud. and serve with jelly. 

Breast of Mutton. — May be stewed in gravy 
until tender; bone it, score it, season well with 
cayenne, black pepper, and salt; boil it, and while 
cooking, skim the fat from the gravy in which it 
has been stewed, slice a few gherkins, and add 
with a dessertspoonful of mushroom catsup; boil 
it, and pour over the mutton when dished. 

To Stew a Brisket of Lamb. — Cut it into 
pieces, pepper and salt well, and stew in sufficient 
gravy to cover the meat until tender, then thicken 
the sauce, and pour in a glass of sherry; serve on a 
dish of stewed mushrooms. 

Sweetbreads. — Should be soaked in water, put 
for eight or ten minutes in boiling water, and then 
into clear cold spring water, to blanch. They may 
be cut in slices, or in dice, and put into fricassees 
of meat or ragouts, or they may be served as a 
separate dish. 

Sheep or Lamb's Trotters. — Get a dozen or 
two of trotters, stew them for several hours, until 
all the bones will come from them; save the liquor; 
do not break the skin, stuff them with good 
quenells or forcemeat; return them again into the 
stock, boil them about fifteen minutes, and glaze 
them; sauce is good with them, or you may fry 
them with butter. 

To Roast a Leg of Lamb. — The rules laid 
down for roast mutton must be scrupulously ob- 
served with respect to lamb; let it roast gradually, 
and commence a distance from the fire; a leg of 
five pounds will take an hour and a quarter, one of 
six pounds will take an hour and a half. 



40 EVERYDAY COOK BOOK. 

To Boil a Leg of Lamb. — Put in sufficient 
clear cold soft water to cover it, let it remain half 
an hour; a tablespoonful of vinegar or half a hand- 
ful of salt maybe thrown in; put it into a thin 
white cloth which has been floured, and boil it; a 
good-sized bundle of sweet herbs may be thrown 
into the saucepan; if six pounds, it will be done in 
an hour and a half; serve with spinach or French 
beans; if sent to table cold, tastefully lay handsome 
sprigs of parsley about it; it may, while hot, be 
garnished with parsley, with thin slices of lemon 
laid round the dish. 

To Roast a Sucking Pig. — A sucking pig 
should be dressed as soon after being killed as 
practicable. When scalded and prepared for cook- 
ing, lay in the belly a stuffing of bread, sage and 
onions, pepper and salt, with a piece of butter, 
then sew it up, rub the skin of the pig with butter, 
skewer the legs back, that, roasting, the inside as 
well as outside of the pig may be thoroughly 
browned. It must be put to a quick fire, but at 
such a distance as to roast gradually, and a coating 
of flour should be dredged over it, that it may not 
blister, or it should not be left a minute; if floured, 
when the pig is done scrape the flour off with a 
wooden or very blunt knife, and rub it with a but- 
tered cloth; cut off the head, and dividing it, take 
out the brains, mix them with a little gravy or 
bread sauce; divide the pig in half from the neck 
to tail, and lay each inside flap upon the dish, so 
that the two edges of the back touch; place each 
half of the head with the outer side uppermost at 
each end of the dish, and an ear on each side; the 
gravy should be poured in the dish hot, and the 
whole served as hot as possible. 

A Leg of Pork Roasted. — Score the skin with 
a sharp penknife; a little fresh butter is sometimes 



EVERYDAY COOK BOOK. 41 

rubbed over the skin to make it brown and crisp 
without blistering. Chop some sage that has been 
scalded very fine, add to it an onion parboiled, mix 
some bread crumbs and a small portion of finely 
chopped apple; mix all together, season with pepper 
and salt, make an incision by separating the skin 
from the fat in the under and fillet end of the leg, 
and place the stuffing there; serve up with apple 
sauce. The time of roasting will depend upon the 
size of the leg. 

A Leg of Pork Boiled.— After having been 
salted it should be washed in clean cold water, and 
scraped thoroughly white and clean preparatory to 
cooking; it should then be put into a floured cloth, 
and into cold water on the fire; when the rind is 
quite tender the pork will be done. Let the water 
be well skimmed, and serve with such vegetables 
as are in season. Should the joint be large, allow 
a quarter of an hour to each pound, with an ad- 
ditional twenty minutes from the time it boils. 

Spare Rib. — A spare rib will take two hours 
and a half to roast, unless very large, and then 
three hours will be required to cook it thoroughly; 
while roasting, baste with butter and dredge with 
flour, pound some sage, and powder the spare rib 
with it about twenty minuter before it is done; a 
pinch of salt may be added. 

Boiled Pork — of All Klnds. — The leg you 
must skin the same as ham, and dish it back part 
upward and glaze it; place a ruffle at the knuckle; 
use for sauce, sauer kraut, or stewed red cabbage; 
peas pudding to all pork when boiled. 

Pig's Cheek — A Half O^e. — Boil and trim in 
the shape of ham, and if very fat carve it as a 
cockle-shell; glaze it well, or put bread crumbs and 
brown them; sauce as before. 



12 EVERYDAY COOK BOOK. 

Pork Chops or Steaks. — Cut from the best 
end of the loin, or from the chumy or leg if steaks; 
remove the fat and skin and turn them frequently 
and quickly while broiling; sprinkle them with salt 
when nearly done, and rub with a little fresh but- 
ter previous to serving; if for a side-dish garnish 
with crisped parsley. 

Pig's Head Baked. — Let it be divided, and 
thoroughly cleaned; take out the brains, trim the 
snout and ears, bake it an hour and a half, wash 
the brains thoroughly, blanch them, beat them 
up with an egg, pepper and salt, some finely 
chopped or pounded sage, and a small piece of 
butter; fry them, or brown them, before the fire; 
serve with the head. 

Pig's Head Boiled. — This is the more profitable 
dish, though not so pleasant to the palate; it 
should first be salted, which is usually done by the 
pork butcher; it should be boiled gently an hour 
and a quarter; serve with vegetables. 

To Bake a Ham.— Put the ham in soak 
previous to dressing it; if an old one, two hours 
will be required, but if not very old, an hour will 
suffice. Wipe it very dry, and cover it with a 
paste about an inch in thickness. The edges being 
first moistened, must be drawn together, and made 
to adhere, or the gravy will escape. Bake it in a 
regular well-heated oven; it will take from three to 
6ix hours, according to its weight; when done, 
remove the paste and then the skin. This must 
be done when the ham is hot. If well baked, and 
not too salt, it will prove of finer flavor than if 
boiled. 

Ham Bashers, or Slices. — May be toasted, 
broiled, or fried, and served with spinach and 
poached eggs, or boiled green peas. Stewed with 



EVEKYDAY COOK BOOK. 43 

green peas, or cut in thin slices, divided in four 
pieces, each piece rolled and fastened with a 
skewer, roasted in a Dutch oven, and served with 
peas. They should, in all cases, be cut in even 
thickness, and cooked without injuring the color. 
Bacon may be dressed in the same variety. 

To Broil Bacon - . — Make up a sheet of paper in 
the drippingpan, cut your bacon into thin slices, 
cut off the rind, lay the bacon on the paper, put it 
over the gridiron, set it over a slow fire, and it will 
broil clearly. 

Bacon and Cabbage. — Boil some fine streaked 
part of bacon with a little stock, and the ends of 
eight or ten sausages; boil in the same stock some 
white cabbages for two hours, adding salt and 
spice, and serve very hot; place your sausages and 
cabbage around the dish, and the bacon in the 
middle. 

Bacon and Eggs. — Take a quarter of a pound 
of streaked bacon, cut it into thin slices, and put 
them into a stewpan over a slow fire, taking care 
to turn them frequently; then pour the melted fat 
of the bacon into a dish, break over it seven or 
eight eggs, add two spoonfuls of gravy, and a little 
salt and pepper, and stew the whole over a slow 
fire, pass a salamander over it, and serve. 

Bacon Toast. — Cut some thin slices of bread, 
about two or three inches long, and some streaked 
bacon in small pieces, dip them into a raw egg 
beaten up with shred parsley, green onions, shallots, 
and pepper; fry over a slow fire, and serve with 
clear sauce and a little vinegar. 

Turkey Koast. — It is stuffed with either saus- 
age meat or fillet of veal stuffing. While roasting, 
a piece of paper should be placed over the part 



U EVERYDAY COOK BOOK 

stuffed, as, being bulky, it will catch the fire and 
become scorched, but keep the heat well to the 
breast, in order that it may be as well done as the 
rest of the bird. Baste well, and froth it up. Serve 
with gravy in the dish, and bread sauce in a tureen. 
To the sausage meat, if used, add a few bread 
crumbs and a beaten egg. Turkey is sometimes 
stuffed with truffles; they are prepared thus: they 
must be peeled, and chopped, and pounded in a 
mortar, in quantities of a pound and a half; rasp 
the same weight of the fat of bacon, and mix it 
with the truffles; stuff the turkey with it; this 
stuffing is usually placed in the turkey two days 
previous to cooking, it is supposed to impart a 
flavor to the flesh of the fowl. Cut thin slices of 
fat bacon, and place over the breast of the turkey. 
Secure it with half a sheet of clean white paper, 
and roast. Two hours will roast it. 

Turkey Boiled. — A hen bird is considered the 
best. It may be stuffed with truffles, or sausage 
meat. Boil it in a clean floured cloth; throw some 
salt into the water in which it is boiled. Cover 
cloth, and simmer for two hours, removing the 
scum frequently. Serve with white sauce, or 
parsley and butter. 

Turkey Hashed. — Cut up the remains of a 
roasted turkey, put it into a stewpan with half a 
gill of sherry, shallots, truffles, mushroons, chopped 
parsley, salt, pepper, and a little stock; boil half an 
hour, and reduce to a thick sauce. When ready, 
add a pound of anchovies, and a squeeze of lemon. 
Skim the sauce free from fat, and serve all together. 

Turkey Legs Broiled. — Braise some undress- 
ed legs of turkey until tender, dip them in melted 
butter, or clear salad oil, broil them a fine brown 
color, and serve with sauce. 



EVERYDAY COOK BOOK. 45 

To Roast a Goose. — There are many modes of 
stuffing; for one mode, take two moderate sized 
onions, and boil them rapidly ten minutes, then 
chop them finely, mince sage to the quantity of 
half the onion, add of powdered bread twice as 
much as of onion, pepper and salt it, introducing 
a little cayenne, and then bind it with the beaten 
yolk of an egg. Potatoes mashed are sometimes 
introduced, but not frequently, into the body; 
they should be mashed with floury potatoes mixed 
with a little fresh butter and cream, rather highly 
seasoned with cayenne and salt. Both ends of the 
goose should be secured when trussed, that the 
seasoning may not escape. It should be roasted 
before a quick fire, and kept constantly basted ; it 
will take from an hour and a half to an hour and 
three-quarters; serve with a rich brown gravy and 
apple sauce. Previous to sending to table, a 
flavoring may be made as follows: To a dessert- 
spoonful of made mustard, add a quarter of a tea- 
spoonful of cayenne pepper, about the same quan- 
tity of salt, mix it evenly with a glass of port wine, 
and two glasses of rich gravy, make it hot, cut a 
slit in the apron of the goose, and pour it through 
just previously to serving. 

To Roast Ducks.— Clean the insides thoroughly 
with a little warm water, and stuff them with the 
same stuffing as for geese, using a little more bread 
for the sake of mildness; roast them before a brisk 
fire, but not too close, and baste very frequently; 
they will take from half an hour to an hour, 
according to the age and size; when the breast 
plumps, they will be just done; serve them with a 
rich brown gravy. 

To Boil Ducks.— Salt them for about thirty 
hours previous to cooking; flour a clean white 



46 EVEKYDAT COOK BOOK. 

cloth and boil them in it, a moderate sized duck 
will sake about an hour's boiling; make a rich 
onion sauce with milk, and send it to table with 
the duck. When the duck is boiled fresh it may 
be stuffed as for roasting, and served with the 
same description of gravy. 

Stewed Duck. — The ducks should be cut into 
joints, and laid in a stewpan with a pint of good 
gravy, let it come to a boil, and, as the scum rises, 
remove it; season with salt and cayenne, and let 
them stew gently three-quarters of an hour, mixing 
smoothly two teaspoonf uls of fine ground rice, with 
a glass of port, which stir into the gravy, and let 
it have seven or eight minutes to amalgamate with 
it, then dish and send to table very hot. 

Wild Ducks, ok Teal. — You must be very par- 
ticular in not roasting these birds too much; a 
duck about fifteen minutes, with a good fire; baste 
them very frequently; teal will, of course, take less 
time, but your fire and motion of the spit must be 
attended to, and when you dish it, draw your knife 
four times down the breast; have ready a little hot 
butter, and juice of a lemon, cayenne pepper, a 
little dust of sugar, a glass of port wine; pour it 
all hot, at the last minute, over your ducks; the 
remainder left of these birds the next day makes 
excellent salmi or hash, taking care of all the 
gravy that may remain. 

Eoast Fowls. — If nicely trussed, make a stuf- 
fing of butter and some pepper; dry up the butter 
with a few bread crumbs; baste it well, adding 
flour and salt before you take it from the fire. If 
approved of, stuff the fowl with some good sausage 
meat, truffles, or chestnuts. 

Boiled Fowls. — Flour a white cloth, and put 
the fowls in cold water; let them simmer for three- 



EVERYDAY COOK BOOK 47 

quarters of an hour; serve with parsley and butter, 
or oyster or celery sauce. The fowls may be cov- 
ered with a white sauce if sent cold to table, and 
garnished with colored calf's foot jelly of the hue 
of beetroot. 

Broiled Fowl. — Separate the back of the fowl, 
and lay the two sides open; skewer the wings as 
for roasting, season well with pepper and salt, and 
broil; send to table with the inside of the fowl to 
the surface of the dish, and serve mushroom sauce; 
it is an admirable breakfast dish when a journey is 
to be performed. 

Made Dishes of Poultry. — Partly roast the 
fowl, cut it up, detach the wings and legs, care- 
fully dividing side bones, neck bones, breast and 
back, in as handsome pieces as possible; take eight 
or ten large onions, which, cut in slices of moder- 
ate thickness, make in a stewpan a layer of the 
sliced onion with some chopped parsley, then lay 
upon it some of the fowl, again a layer of the 
onion and parsley, until the whole of the fowl and 
onion are used; place two bay leaves, about as 
much salt as would fill a large teaspoon, four 
tablespoonfuls of olive oil, or, if that is not to the 
palate, substitute cream; it should simmer gently 
until it is done and then be dished, the onion in 
the middle; serve with a little sauce. 

An Indian Pilau. — Truss a fowl as for boiling, 
pass it a few minutes in the oven, raising it up with 
bacon or buttered paper; fry some onions, a few 
bruised coriander seeds, and a few cardamom 
seeds whole, fry a nice light color four onions cut 
in slices, adding to this a gill or more of cream, 
when all fried in a little butter; put in your fowl 
with some good veal stock, have ready some rice 
boiled in milk for two minutes, skim it off and add 



48 EVERYDAY COOK BOOK. 

it to the fowl, frequently looking at it, and moving 
it to keep it from sticking or burning; let your 
fowl stew for a quarter of an hour before you add 
the rice, and do not let the rice get mashed; season 
with cayenne pepper and salt, putting all the rice 
and liquor around the fowl. You can use rabbits, 
chickens, quails, or veal instead of fowl, the same 
way. 

Chickens Boiled. — Care should be taken to 
select the chickens plump, or they form a meager 
dish; they should receive much attention in the 
boiling; they require less time than a fowl, and are 
sent to table with white sauce, and garnished with 
tufts of white broccoli. 

Chickens Pulled. — Remove the skin carefully 
from a cold chicken, then pull the flesh from the 
bones; preserving it as whole as you can. Flour 
them well and fry them a nice brown in fresh 
butter; draw them, and stew in a good gravy well- 
seasoned; thicken a short time before serving with 
flour and butter, and add the juice of half a 
lemon. 

Pigeons Roasted. — Veal stuffing for pigeons, 
it improves the flavor; they must be fresh and 
well cleaned; butter and parsley may be served 
with them; but parsley alone as a stuffing, though 
frequently used, is by no means so palatable as the 
veal stuffing, or one made with veal, the fat of 
bacon, and the crumbs of bread soaked in milk, 
and well seasoned. They are sometimes stuffed 
with truffles, or chestnuts and bacon, as turkey, 
covered with thin slices of fat bacon enwrapped 
in vine leaves. 

Pigeon — Broiled. — Split the backs, season 
them highly, lay them over a clear brisk fire, and 
serve with mushroom sauce. 



EVERYDAY COOK BOOK. 49 

Pigeons Stewed. — Take a white cabbage, cut 
it as if for pickling, then rinse it in clear cold 
water, drain it well, and put it into a saucepan 
with equal quanties of milk and water, boil it, 
strain off the milk, and take a portion of the 
cabbage and lay it in a stewpan; soak the pigeons 
for half an hour in cold milk and water, season 
them well with salt and pepper, adding a little 
cayenne; then place them in the stewpan with the 
cabbage, cover them over with what remains, add 
some white broth, stew slowly until the pigeons are 
tender, thicken with a little cream, flour, and butter, 
let it boil, and serve up the pigeon with a puree of 
the cabbage. 

To Pot Pigeons. — Season them well with pep- 
per, cayenne, a little mace, and salt, pack them 
closely in a pan, cover them with butter, and bake 
them; let them get cold, then take off the fat; 
and put the pigeons into pots, pouring melted but- 
ter over them. 

Wood Pigeons. — May be dressed exactly as 
tame pigeons, save that they require less time in 
the cooking, and the gravy or sauce should be 
richer and of higher flavor. 

Venison — the Haunch. — The haunch of veni- 
son, when about to be roasted, should be washed 
in warm milk and water, and dried with a clean 
cloth. During the time it is at the fire, do not be 
afraid of basting it too much; if it be a buck 
haunch, and large, it will take nearly four hours; 
if comparatively small, three hours and a half will 
suffice; if a doe haunch, three hours and a quarter 
will be enough. Dish it and serve, but let there 
be nothing with it in the dish; the gravy should 
be sent to table in its proper dish, accompanied by 
currant jelly. 



50 EVERYDAY COOK BOOK. 

Hashed Venison".— Cut and trim some nice 
thin slices of venison, fat and lean; have a nice 
brown sauce made from the bones in scrag of the 
vension, put the meat you have cut into this sauce 
with the gravy that has run from the venison, and 
a glass of port wine. Cut up some of the fat into 
pieces an inch thick, put the fat in a stewpan, 
and some hot stock upon them; when you have 
dished up your hash, which should be in a hot 
water dish, with a holey spoon, take out the fat, 
and sprinkle it all over the hash; send up cur- 
rant jelly. 

Partridges. — Should not be stuffed. Grate 
bread crumbs into a shallow dish, place them be- 
fore the fire to brown, shaking them occasionally, 
and send them to table with the birds. 

Partridges — Broiled. — Let the partridge hang 
until longer would make it offensive, then split 
it, and take a soft clean cloth and remove all 
the moisture inside and out; lay it upon a grid- 
iron over a very clear fire, and spread a little salt 
and cayenne over it. When it is done, which will 
be in twenty minutes, rub a little butter over it, 
and send it to table with mushroom sauce. 

Stuffing for a Hare. — After having either 
scraped or scalded the liver, scrape some fat bacon, 
a little suet, some parsley, thyme, knotted-mar- 
joram, a little shallot, a few crumbs of bread, pep- 
per and salt, a few grains of nutmeg, beat it all 
well in a mortar with one egg, but if your hare 
is boned it will take more. You can dress a boned 
hare two ways : either taking each bone out but 
the head and the point of the tail; but this will 
not keep so good a shape as if you only took out 
the back and rib bones, leaving the shoulders and 
legs on; this way, when stuffed, will keep its shape 
best. 



EVERYDAY COOK BOOK, 51 

Plovers. — These birds must not be drawn; roast 
them before a brisk fire, but at a distance., and serve 
on toast with melted butter. 

Woodcocks and Snipes.— Should not be drawn, 
but have toast as for grouse under them, passing 
out the tail, and chop it and spread it on the 
bird; lay them under the heads in the dripping 
pan. 

Rabbits. — You will roast the same as hares; and 
if required to be stuffed — melted butter, chopped 
parsley, and the liver chopped, pepper and salt. 

Boiled Eabbits. — A rabbit should boil only 
twenty minutes, and boil slowly; if larger than 
common, an extra ten minutes may be allowed; it 
should be sent to table smothered in onion sauce, 
and the water should be kept free from scum. It 
is trussed for boiling differently to what it is for 
roasting. 

Rabbit with Onions. — Truss your rabbit, and 
lay it in cold water; if for boiling, pour the gravy 
of onions over it, and if you have a white stock-pot 
on, boil it in that. 



VEGETABLES, SALADS, ETC. 

Chartreuse of Vegetables. —Line a plain 
mold with bacon; have ready some half-done car- 
rots, turnips, French beans cut lorg with a French 
cutter, all the same length, place them prettily 
round the mold, until you get to the top, and 
fill in the middle with mashed potatoes, cauli- 
flower, spinach, or some veal forcemeat; put it on 
to steam, turn it out, and put asparagus or mush- 
room sauce round it. 



52 EVEEYDAY COOK BOOK. 

Asparagus. — Let the stalks be lightly but well 
scraped, and as they are done, be thrown into cold 
water; when all are finished, fasten them into 
bundles of equal size; put them into boiling water, 
throw in a handful of salt, boil until the end of 
the stalk becomes tender, which will be about half 
an hour; cut a round of bread, and toast it a clear 
brown, moisten it with the water in which the 
asparagus was boiled, and arrange the stalks with 
the white ends outward. A good melted butter 
must accompany it to table. Asparagus should be 
dressed as soon after it has been cut as practi- 
cable. 

French Beans.— When very young the ends 
and stalks only should be removed, and as they are 
done, thrown into cold spring water; when to be 
dressed, put them in boiling water which has been 
salted with a small quantity of common salt; in a 
quarter of an hour they will be done, the criterion 
for which is when they become tender; the sauce- 
pan should be left uncovered, there should not be 
too much water, and they should be kept boiling 
rapidly. When they are at their full growth, the 
ends and strings should be taken off, and the beans 
divided lengthwise and across, or, according to the 
present fashion, slit diagonally or aslant. A small 
piece of soda a little larger than a small-sized pea, 
if put into the boiling water with the beans, or 
with any vegetables, will preserve that beautiful 
green which is so desirable for them to possess 
when placed upon the table. 

French Beans, Salad. — Boil them simply, 
drain them, and let them cool; put them in a dish, 
and garnish with parsley, pimpernel, and tarragon, 
and dress like other salads. 

Stewed Beans. — Boil them in water in which 
a lump of butter has been placed; preserve them 



EVERYDAY COOK BOOK. 53 

as white as you can; chop a few sweet herbs with 
some parsley very fine, then stew them in a pint 
of the water in which the leaves have been boiled, 
and to which a quarter of a pint of cream has been 
added; stew until quite tender, then add the beans 
and stew five minutes, thickening with butter and 
flour. 

Beans Boiled. — Boil in salt and water with a 
bunch of savory, drain, and then put them into a 
stewpan, with five spoonfuls of sauce tournee re- 
duced, the yolk of three eggs, and a little salt; 
then add a piece of fresh butter, and stir it con- 
stantly till of a proper thickness. 

Windsor Beans. — They should be young, and 
shelled only just previous to cooking; salt the 
water in which they are to be cooked, and, when 
boiling, throw in the beans; when tender, drain in 
a cullender, and send to table with plain melted 
butter, or parsley and butter. They usually ac- 
company bacon or boiled pork to table. 

Haricot Beans. — Take two handfuls of the 
white beans, and let them lie in boiling water until 
the skins come off; putting them in cold water as 
you do them, then take them out, and put them 
in a stewpan with some good stock, and boil them 
until nearly to a glaze; then add some good brown 
sauce to them, shaking them about; season with 
sugar, salt, and pepper. 

Beet Roots. — Cut in equal-sized slices some 
beet root, boiled or baked, of a good color, make 
it hot between two plates in the oven, dish it as 
you would cutlets, round; make a good piquant 
sauce, boil some button onions white and tender, 
and throw them in the middle of the dish with 
the sauce. 



64 EVERYDAY COOK BOOK 

Cabbages. — A full-grown or summer cabbage 
should be well and thoroughly washed; before 
cooking, cut it into four pieces, boil rapidly, with 
the saucepan uncovered, half an hour; a young 
cabbage will take only twenty minutes, but it must 
be boiled very rapidly; a handful of salt should be 
thrown in the water before the cabbage is put in. 

Cabbage Red. — They are mostly stewed to eat 
with ham, bacon, or smoked sausages, though 
sometimes without any meat; they are very strong 
eating, and should be first scalded, then stewed 
with butter, pepper, salt, and cloves, and vinegar 
added to it just before serving; they are considered 
wholesome in veal broth for consumptives, but 
are mostly pickled. 

Cauliflower, to Boil. — Trim it neatly, and 
let it soak at least an hour in cold water, then 
put it into boiling water, in which a handful of 
salt has been thrown; let it boil, occasionally skim- 
ming the water. If the cauliflower is small, it will 
only take fifteen minutes; if large, twenty minutes 
may be allowed; do not let it remain after it 
is done, but take it up, and serve immediately. 
If the cauliflower is to be preserved white, it 
ought to be boiled in milk and water, or a little 
flour should be put into the water in which it is 
boiled, and melted butter should be sent to table 
with it. 

Green" Peas. — A delicious vegetable, a grateful 
accessory to many dishes of a more substantial 
nature. Green peas should be sent to table green; 
no dish looks less tempting than peas if they wear 
an autumnal aspect. Peas should also be young, 
and as short a time as possible should be suffered 
to elapse between the periods of shelling and boil- 
ing. If it is a matter of consequence to send them 



EVEKYDAY COOK BOOK. 55 

to table in perfection, these rules must be strictly 
observed. They should be as near of a size as a 
discriminating eye can arrange them; they should 
then be put in a cullender, and some cold water 
suffered to run through them in order to wash 
them; then, having the water in which they are 
to be boiled slightly salted, and boiling rapidly, 
pour in the peas; keep the saucepan uncovered, 
and keep them boiling swiftly until tender; they 
will take about twenty minutes, barely so long, 
unless older than they should be; drain com- 
pletely, pour them into the tureen in which they 
are to be served, and in the center put a slice of 
butter, and when it has melted, stir round the peas 
gently, adding pepper and salt; serve as quickly 
and as hot as possible. 

How to Cook Potatoes. — Potatoes should al- 
ways be boiled in their "jackets;" peeling a potato 
before boiling is offering a premium for water to 
run through it and making them waxy and un- 
palatable; they should be thoroughly washed and 
put into cold water. 

To Boil New Potatoes. — The sooner the new 
potatoes are cooked after being dug, the better 
they will eat; clear off all the loose skins with a 
coarse towel and cold water; when they are thor- 
oughly clean, put them into scalding water; a 
quarter of an hour or twenty minutes will be found 
sufficient to cook them; strain off the water dry, 
sprinkle a little salt over the potatoes, and send 
them to table. If very young, melted butter 
should accompany them. 

Roasted Potatoes. — Clean thoroughly; nick a 
small piece out of the skin, and roast in the oven 
of the range; a little butter is sometimes rubbed 
over the skin to make them crisp. 



66 EVERYDAY COOK BOOK. 

Fried Potatoes. — Remove the peel from an 
uncooked potato. After it has been thoroughly 
washed, cut the potatoes into thin slices, and lay 
them in a pan with some fresh butter; fry gently a 
clear brown, then lay them one upon the other in 
a small dish, and send to table as an entremets. 

Spinach. — The leaves of the spinach should be 
picked from the stems ; it should then be well 
washed in clean cold water, until the whole of the 
dirt and grit is removed; three or four waters should 
be employed, it will not otherwise be got thorough- 
ly clean: let it drain in a sieve, or shake it in a 
cloth, to remove the clinging water. Place it in a 
saucepan with boiling water — there should be very 
little; it will be done in ten minutes; squeeze out 
the water, chop the spinach finely, seasoning well 
with pepper and salt; pour three or four large 
spoonfuls of gravy over it, place it before the fire 
until much of the moisture has evaporated, and 
then serve. 

Lettuce and Endives. — Are better, I think, 
only cut into pieces or into quarters, and dished 
neatly round, but they must be done in some good 
stock, and not put into thick sauce; but when you 
take them out after being done, you will press and 
form them, then boil down their liquor to a glaze, 
which will, when added to your already thick sauce, 
give the desired flavor; glaze the quarters before 
dishing them; pour the sauce under and around. 



EVERYDAY COOK BOOK. 57 



PASTRY, TARTS, ETC. 

Puff Paste. — One pound of butter, salt or 
fresh, and one pound of flour, will make a good 
dish of patty-cases, or a large case for a vol-au-vent, 
and the remaiuder into a good dish of second course 
pastry. Put your flour upon your board, work 
finely in with your hands lightly a quarter of the 
butter, then add water sufficient to make it the 
stiffness or softness of the remainder of the butter; 
each should be the same substance; work it up 
smooth, then roll it out longways half an inch 
thick; and place the remainder of the butter cut 
in slices half way on the paste ; dust flour lightly 
over it, and double it up; press it down with your 
rolling-pin, letting it lie a few minutes, then roll it 
three times, thinner each time, letting it lie a few 
minutes between each roll, keeping it free from 
sticking to the board or rolling-pin. This paste is 
ready for patty-cases, or vol-au-vent, or meat pies. 

Beefsteak Pie. — Take some good steaks, beat 
them with a rolling pin, season them with pepper 
and salt; fill a dish with them, adding as much 
water as will half fill it, then cover it with a good 
crust, and bake it well. 

Cold Veal or Chicken Pie.— Lay a crust into 
a shallow tart dish, and fill it with the following 
mixture: Shred cold veal or fowl, and half the 
quantity of ham, mostly lean; put to it a little 
cream; season with white and cayenne pepper, 
salt, a little nutmeg, and a small piece of shallot 
chopped as fine as possible; cover with crust, and 
turn it out of the dish when baked, or bake the 
crust with a piece of bread to keep it hollow, and 
warm the mince with a little cream, and pour in. 



68 EYEBYDAY COOK BOOK. 

Egg Mince Pie.— Take six eggs, boil them hard, 
then shred them very small; take twice the quan- 
tity of suet, and chop it very fine; well wash and 
pick a pound of currants, shred fine the peel of a 
lemon, add them with the juice, six spoonfuls of 
sweet wine, mace, nutmeg, sugar, a very small 
quantity of salt, orange, lemon, and citron, candied. 
Cover with a very light paste. 

Lemon" Mince Pies. — Take a large lemon, 
squeeze the juice from it, and boil the outside till 
it becomes soft enough to beat to a smash; put to 
it three large apples, four ounces of suet, the same 
of sugar, and half a pound of currants; add the 
juice of the lemon, and some candied fruit, the 
same as for other pies. Make a short crust, and 
fill the patty-pans in the usual way. 

Mince Pies Without Meat. — Take of currants, 
apples chopped fine, moist sugar, and suet well 
chopped, a pound of each; a quarter of a pound of 
raisins stoned and chopped small, the juice of four 
Seville oranges, the juice of two lemons, the rind 
of one shred fine, nutmeg and mace to suit the 
palate, and a glass of brandy. Mix all together, 
put it in a pan, and keep it closely tied up. 

Mutton Pie. — Cut steaks from a neck or loin 
of mutton that has hung, beat them, and remove 
aome of the fat, season with salt and pepper, and a 
little onion; put a little water at the bottom of the 
dish and a little paste on the edge, then cover with 
a moderately thick paste, or raise small pies, and 
break each bone in two to shorten it, season and 
cover it over, pinching the edge. When they 
come out of the oven, pour into each a little second 
stock. 

Pork Pie. — Cut a piece of the loin of pork into 
chops; remove the rind and bone, cut it into 
pieces, season well with pepper and salt, cover with 



EVEKYDAY COOK BOOK. 69 

puff paste, and bake the pie. When ready to be 
served, put in some cullis, with the essence of two 
onions mixed with a little mustaid. 

Squab Pie. — Out apples as for other pies, and 
lay them in rows with mutton chops, shred onions, 
and sprinkle it among them, and also some sugar. 

Yorkshire Pudding. — Mix together a spoonful 
of flour, a pint of milk, and one egg well beaten, 
add a spoonful of salt, and a little ginger grated; 
put this mixture in a square pan buttered, and 
when browned by baking under the meat, turn the 
other side upward, to be browned also; serve it 
cut in pieces, and arranged upon a dish. If yon 
require a richer pudding, increase the number of 



Apple Dumplings. — Pare a few good-sized bak- 
ing apples, and roll out some paste, divide it into 
as many pieces as you have apples, cut two rounds 
from each, and put an apple under each piece, and 
put the other over, join the edges, tie them in 
cloths, and boil them. 

Apple Tart. — Take some good baking apples, 
pare, core, and cut them into small pieces; place 
them in a dish lined with puff paste, strew over 
pounded sugar, cinnamon, mace, nutmeg, cloves, 
and lemon peel chopped small; then add a layer of 
apples, then spice, and so on till the dish is full; 
pour a glass and a half of white wine over the 
whole, cover with puff paste, and bake it. When 
done, raise the crust, stir in two ounces of fresh 
butter, and two eggs well beaten, replace the crust, 
and serve either hot or cold. 

Kaspberry Tart.— Put some raspberries in a 
patty-pan lined with thin puff paste, strew in some 
finely-sifted sugar, cover with puff paste, and bake 



60 EVERYDAY COOK BOOK. 

it; when done, take off the top, and pour in half 
a pint of cream, previously mixed with the yolks 
of two or three eggs, and sweetened with a little 
sugar; then return the tart to the oven for five or 
six minutes. 

Stkawberry Tart. — Put into a basin two 
quarts of the best scarlet strawberries picked, add 
half a pint of cold clarified sugar, the same quan- 
tity of Madeira, with the juice of two lemons, mix 
all well without breaking the strawberries, and put 
them into a puff paste previously baked; keep them 
very cool. 

Oyster Patties. — Line some small patty-pans 
with a fine puff paste, put a piece of bread into 
each, cover with paste, and bake them. While 
they are baking, take some oysters, beard them, 
and cut the remainder up into small pieces; place 
them in a tosser, with a very small portion of 
grated nutmeg, a very little white pepper and salt, 
a morsel of lemon peel cut as small as possible, a 
little cream, and a little of the oyster liquor; sim- 
mer it a few minutes, then remove the bread from 
the patties and put in the mixture. 

Meat Patties. — The patty-pans should not be 
too large; make a puff paste, put a layer at the 
bottom of the tins, put in forcemeat, and cover 
with puff paste, bake them a light brown, turn 
them out. If for a small dinner, five patties, or 
seven for a large dinner, will suffice for a side 
dish. 

Bice Pancakes.— To half a pound of rice put 
two-thirds of a pint of water; boil it to a j^lly; 
when cold, add to it eight eggs, a pint of cream, 
a little salt and nutmeg, and half a pound of 
butter melted; mix well, adding the butter last, 
and working it only so much as will make the batter 



EVERYDAY COOK BOOK. 61 

sufficiently thick. Fry them in lard, but employ 
as little as it is possible to fry them with. 

Fritters are made of batter, the same as pan- 
cakes. Drop a small quantity into the pan, have 
ready apples pared, sliced, and cored, lay them in 
the batter and fry them; they may also be made 
with sliced lemon or currants, the latter is par- 
ticularly palatable. They should be sent to table 
upon a folded napkin in the dish; any sweetmeat 
or ripe fruit will make fritters. 

Apple Fritters. — Take two or three large rus- 
seting apples, pare them thin, cut them half an 
inch "thick, lay them on a pie-dish, pour brandy 
over them, and let them lie two hours; make a 
thick batter, using two eggs; have clean lard and 
make it quite hot; fry two at a time, a nice light 
brown; put them on the back of a sieve on paper, 
sift pounded sugar over them, glaze them with a 
shovel or salamander; dish on a napkin. After 
they are cut in slices, take out the core with a 
small round cutter. 

Indian Corn Cakes. — Mix a quart of Indian 
meal with a handful of wheat flour, stir in a quart 
of warm milk, a teaspoonful of salt, and two 
spoonfuls of yeast; stir alternately into the milk, 
the meal and three well beaten eggs; when light, 
bake as buckwheat cakes, on a griddle; send them 
to the table hot. Should the batter sour, stir in 
a little saleratus dissolved in luke-warm water, 
letting it set half an hour before baking, 

Best Sponge Cake. — Take one coffee-cupful of 
sugar, and four eggs; beat them to a cream; add 
a piece of saleratus as large as a pea dissolved in 
a teaspoonful of milk; also a little nutmeg and 
essence of lemon; stir, in carefully a coffee-cup of 
flour. Bake in a quick oven. 



62 EVERYDAY COOK BOOK. 

A Light Cake.— Take a pint bowl full and a 
half of sugar, one and a half cups of butter rubbed 
in two pint bowls of flour, two cups of sour cream, 
a teaspoonful of saleratus, tablespoonful of rose 
water, four eggs well beaten, and a little nutmeg. 

Composition Cake. — Take four cups of flour, 
four of sugar, two cups of butter, five eggs, half 
a pint of cream, teaspoonful of saleratus, spice to 
suit your taste. Beat all well together, and bake 
in a butter tin or in cups. 

Indian Griddle Cake.— Take one pint of 
Indian meal and one cup of flour, a little salt 
and ginger, a tablespoonful of molasses, a tea- 
spoonful of saleratus, sour milk enough to make a 
stiff batter. Bake them on a griddle like buck- 
wheat cakes. 

Common Plum Cake.— Mix five cups of butter 
with ten cups of flour, five cups of sugar; add six 
cups stoned raisins, a little cinnamon and mace 
finely powdered, half a cup of good new yeast put 
into a pint of new milk, warm and mix the dough; 
let it stand till it is light. 

Pound Cake. — One pound dried sifted flour, 
the same of loaf sugar, and the whites of twelve 
eggs and the yolks of seven. Beat the butter to a 
cream, add the sugar by degrees, then the eggs 
and flour; beat it all well together for an hour, 
mixing a teaspoonful of rose water, a little nutmeg 
or cinnamon, two cups of cream, and a tea- 
spoonful of saleratus. To be baked in a quick 
oven. 

Tea Cakes. — A quart of flour, one pint of 
sour cream, teaspoonful saleratus, two cups of 
molasses, a little cinnamon and salt; make a stiff 
paste, and bake it in a moderate oven. 



EVEKYDAY COOK BOOK. 63 

Breakfast Butter Cakes. — One quart of 
sour milk, one teaspoonful saleratus, a little salt, 
3ne and a half cups of boiled rice, two table- 
jpoonfuls molasses or half cup of sugar, a little 
finger, and flour enough to make a stiff batter. 

Buckwheat Cakes. — Take one quart of buck- 
wheat meal, half a cup of new yeast, a teaspoonful 
Df saleratus, a little salt, and sufficient new milk or 
3old water to make a thick batter. Put it in a 
warm place to rise. When it has risen sufficiently, 
bake it on a griddle or in a spider. The griddle 
must be well buttered, and the cakes are better to 
be small and thin. 

Plain - Indian Cakes. — Take a quart of sifted 
Indian meal, sprinkle a little salt over it, mix it 
with scalding water, stirring; bake on a tin stove 
oven. Indian cake is made with buttermilk, or 
sour milk, with a little cream or butter rubbed into 
the meal, and a teaspoonful of saleratus. 

Butter Cakes for Tea. — Beat two eggs, put 
them in half pint of milk, and a teacup of cream, 
with half a teaspoonful of saleratus dissolved in the 
cream, a little salt, cinnamon and rose-water if you 
like, stir in sifted flour till the batter is smooth and 
thick. Bake them on a griddle or in a pan. But- 
ter the pan well, drop the batter in small round 
cakes and quite thin. They must be turned and 
nicely browned. Lay them on a plate with a little 
butter between each layer. 

Cream Cakes. — One quart of flour, one pint 
of cream, a little sour cream, one teaspoonful of 
saleratus dissolved in the sour cream. If the flour 
is not made sufficiently wet with the above quantity 
of cream, add more sweet cream. 

Bolls. — Bub into a pound of flour half ateacup- 
ful of butter; add half a teacup of sweet yeast, a 



64 EVERYDAY COOK BOOK. 

little salt, and sufficient warm milk to make a stiff 
dough; cover and put it where it will be kept 
warm, and it will rise in two hours. Then make 
into rolls or round cakes. They will bake in a quick 
oven in fifteen minutes. 

Cup Cake. — Take one cup of butter, two cups 
of sugar, three cups of flour, and four eggs. Tea- 
spoonful of saleratus, nutmeg and rose water. 

Tea Cake. — To four cups of flour add three 
cups of sugar, three eggs, one cup of butter, one 
cup of milk, and one spoonful of dissolved pearl- 
ash. 

Indian" Cake. — Take three cups of Indian 
meal, two cups of flour, one half a teacup of mo- 
lasses, a little salt, one teaspoonful of saleratus, and 
mix them with cold water. 

Loaf Cake. — Two pounds of flour, half a 
pound of sugar, quarter of butter, three eggs, one 
gill of milk, half a teacup sweet emptyings, cinna- 
mon and rosewater. 

Common Ginger-Bread. — Take a quart bowl- 
ful of flour, and rub into a teacup of sweet butter, 
two cups of sugar, three of molasses, teacup of 
cream, teaspoonful saleratus, ginger to your taste. 
Make it stiff batter, bake in a quick oven. 

Ginger-Bread. — Four cups of flour, three eggs, 
one cup of butter, two of sugar, one of cream, 
ginger, nutmeg, saleratus. 

Arrow-root Custards. — Four eggs, one dessert- 
spoonful of arrow-root, one pint of milk sweetened, 
j»-ud spiced to the taste. 

[the end.] 



Wehman's Popular Recitations. SSSESTcoSga*? g*ff5* 

looks, but each of them contains a large collection of the must popular recitations now 
11 use on both the professional and amateur stage. Recitations appropriate to all 
ccasions will be found in cither of these books, whether dramatic, comic, sentimental 
<r otherwise. Sent by mail, postpaid, on receipt of 25 Cents each. 

WohmaiTc Irkh Snnir Rooks Four numbers. To give a list of the con- 

nenman s insn oong dooksi tents of these four volumes would reqU i re 

00 much space, suffice it to say that they contain almost every Irish song, bj the 
tiost popular and celebrated authors, of every description, on all subjects, both old 
nd new. Historical, patriotic, sentimental, humorous, pathetic, comic and descrip- 
ive songs will be found in each number. Also some exceedingly funny parodies 
himber 1 contains 139 songs; Number 2 contains 128; Number 3 contains 141 ; and 
Cumber 4 contains 156. Sent by mail, postpaid, on receiptor 25 Cents each. 

Wehman's Complete Dancing Master and GaS) Book. $ } $* C ?J$™ 

nd every new and fashionable dance known in Europe or America. This book is 
written in so simple a manner that any child, by reading it, can become an expert 
n dancing without the aid of a teacher. All the latest and fashionable dances are 
omutely described by illustration from life, explaining positions in round dances, etc., 
ml this original method enables persons to learn the waltz by practicing it a very 
ew times. Hints on the management of balls, parties, etc. Sent by mail, postpaid, on 
eceipt of 25 Cents. 

Wehman's New Book of Parlor Games. ^f^™^^ 

,nd original games for parlor and fireside, for which wit, action, memory, gallan- 
rv. necromancy, science and the arts are brought to play important parts, together 
nth the charms and incantations. Also how to present the drama of "Punch and 
iidy." To give a summary of its contents would require too much space. The fact 
3 it contains enough material to entertain a fireside gather during a whole winter sea- 
on. It ought to be in the hands of every lover of home amusements. Sent by mail 
lostpaid, on receipt of 25 Cents. 

Wehman's Book of TOO Seereis ■ 0r ' How to Cet Rich When You r 

tfenmdn 9 DOOR OI IUU Oecrei*, Pockets are Empty .-A $2 .00 Book for 
5 Cents. Reader, are you poor? This may be the stepping-stone to your future pros- 
leritv. It will lead you to something that is just as sure to pave your way to for- 
une as that you now exist. A bright future is yours if you only stretch out your nand 
nd grasps the golden key that unlocks the vault that opens to your astonished gaze 
he hidden treasure. Any person, male or female, married or single, with just a little 
iluck, will be enabled with any one of the 700 secrets in this book to make a start on 
he sure road to wealth and luxury. Sent by mail, postpaid, on receipt of 25 Cents. 

Mfohman's Bonk ol LoVA laffare Love and courtship letters should be 
nenman S DOOK Of LO¥e LClierS. an index of tne writer's good sense 
,nd judgment, as well as the state of the affections, and therefore regard should be 
lad in the composition of them. And though in persons of refinement and education 
,11 honorable attachment will suffice to prompt its candid expression, there are many 
lersons not possessed of these advantages, to whom correspondence is always at- 
ended with considerable difficulty. To all such the series of letters contained in this 
took, in which delicacy of feeling and the warmth of expression suited to the subject 
lave been carefully blended, will be found an important aid in acquiring facilitvand 
ccuracy in the art of letter-writing. It also contains the art of Secret Writing, the 
anguage of love poetically portrayed and simplified rules of grammar. Sent by mail, 
lostpaid, on receipt of 25 Cents. 

Wehman's Book of Flirtations and Language of Flowers., 

Iontents — Postage Stamp, Handkerchief, Hat, Glove, Fan. Eve, Parasol, Cigar, Pen- 
11 and Whip Flirtations, Window and Dining-table Signaling, Signal of Absence, 
.overs 1 Telegraph, Flirtation Cards, Fifteen Versions of Love, How to Kiss a Lady, 
tules for Love-making, Matrimonial Suggestions, How to Win the Affection of a Lady 
r Gentleman, Bashfulness— Its Cause and Cure, Husband's and Wife's Command- 
ments. A New Field for the Use of Playing Cards, Magic Age Table. An Oddly Indited 
Epistle, Science of Kissing, Letter from a Girl to Her Lover, Man to his Mother-in- 
iw. A Teasing Love Letter, Female Stratagem. Everything regarding marriage, 
rom the first step in courtship. Also the Language of Flowers, and numerous other 
:o^d things equally interesting. Sent by mail, postpaid, on receipt of 2ft Cents. 

Address all orders to 

INRY J. WEHMAN, Publisher, 108 Park Row, NEW YORK. 



The Witch Doctor's Dream Book Together with much curious infor- 
ms ffllbll uuoiur a UlCdlll DUUKi mat ion concerning what may i iap . 

sen. By far the best book of the kind ew f the 

French Astrologers; the Wheel of Forti LIBRARY OF CONGRESS and 

;heir significance; lucky numbers, etc. ... nter- 

jretations of dreams. Illustrated by t II II III llll II lllllllllllllllllll II I I II nail 

postpaid, on receipt of 25 Cents. 




014 481 633 A 



Wehman's Witches' Dream 

inlock the future. It teaches you how tc 
enow how soon you will marry, and w 
msband or wife will be: the Lovers 1 Ch 
je mutual; also. Fortune-Telling by Cai 
jvil. She is powerful. Sent by mail, postpaiu. on receipt of 25 Cents. 

Mother Shipton's Gipsy Fortune -Teller and Dream Book. 

With Napoleon's Oraculum. Embracing full and correct rules of divination concerning 
Ireams and visions, foretelling of future events, their scientific application to Physios 
lomy, Physiology, Moles, Cards, Dice, Dominoes, Grounds of Coffee and Tea Cups, etc. 
together with the application and observance of Charms, Spells and Incantations. It 
ilso gives the true interpretations of dreams, and the lucky numbers of the lottery to 
which they apply. Sent by mail, postpaid, on receipt of 1 6 Cents. 

Napoleon's Complete Dream Book. J*™*; SSW^,S 

Dorsican), giving 'plain and full directions for fortune-telling by the interpretation of 
Ireams and visions. Also an account of remarkable dreams and visions, and a gen- 
eral dictionary of their significance. Compiled from original sources. By Madame Le 
Normand, author of "Fortune-Telling by Cards." Sent by mail, postpaid, on receipt 
)f 25 Cents. 

Wehman's Fortune-Telling by Cards ; or Cartomancy Made Easy 

Being a pictorial and practical explanation of the art of fortune-telling bv the use of 
ordinary playing cards: the whole fully and clearly set forth, enabling every one to tell 
Ins own fortune and that of others. To which is added a Treatise on Chiromancy: or 
the art of divination through reading the human hand, and a full description of the 
Book of Thot. the Egyptian Oracle of Destiny. Illustrated with 1750 engravings. 
Sent by mail, postpaid, on receipt of 25 Cents. 

Wphman'c flrarla fnr Wnitlftn This wonderful book gives 1,520 infallible 

nenmdn 5 Uracie for WOmen. witches' answers to all questions thai 
may interest women in every position of life. From the witches. You seek knowl- 
edge as to your prospects in life, whether good or ill-fortune awaits you; whether 
you ever or will always be loved; who and what your husband will be; whether you 
will enjoy blissful happiness; whether— in fact, a multitude of things that cause 
the heart worriment, Well, the witches know all, and will unveil the mysteries ol 
thy future. We can instruct you in matters that interest ye most. Sent by mail 
postpaid, on receipt of 25 Cents. 

Aunt Sally's Policy Players' Dream Book. K?Sk W£ 

dreams and lucky numbers. It gives you the true interpretation of dreams, anc 
also numbers of the lottery to which they apply: good combinations to play: signifi 
cation of cards dreamed 'of and their numbers; combination table for saddles, gigs 
and horses; table for finding lucky numbers; number of dreams of the month, foi 
days of the week; the Oraculum, or Napoleon Bonaparte's Book of Fate— in fact 
this book gives all the sire signs. You can find out whether you will be rich or poor- 
lucky or unlucky; whether you will get expected articles that your mind is set upon 
etc. ' Sent by mail, postpaid, on receipt of 25 Cents. 

Bonaparte's Oraculum ; or Book of Fate. £5 ^ to ™"" p ^ r«!E 

to be exactly copied from the Book of Fate consulted by Napoleon, but not always actec 
upon by him. No liberties have been taken with the original text in the translation 

other than to adapt it to the usages of this country. It is said that an Egyptian founc 
Kleber's assassination presaged by the answers of this oraculum; but that he waj 
prevented by the aides-de-camp from approaching the general. The result is hi- 
— Kleber fell beneath the assassin's stab. Suitable answers are given to ques^ >m 
pertaining to every condition in life. Sent by mail, postpaid, on receipt of 1 Ceil ts, 

■n— — »«— — — — ■ — ». 1 1 1 1 1 »o— — l -a— — — — ■ ■— — — B— — I II I IM— » M 

Address all orders to 

HENRY J. WEHMAN, Publisher, 108 Park Row, NEW YORK, 



